50 year Old Shepherd RECIPES   Venture into the kitchens of the past if you dare by trying these old fashioned recipes of a bygone generation of Shepherd homemakers

POT ROAST     by Mrs. Royce Howard – 1956

2 ½ lbs. beef (chuck, rump, or flank steak)        1 sliced celery root

1 or 2 bay leaves                                                 1 cup boiling water

1 medium carrot                                                  1 Tbsp. flour

1 onion, finely chopped                                       Salt & pepper

   Season meat and flour.  Heat fat and sauté onions in it.  Sear meat on all sices to seal in juices.  Pour on boiling water and add bay leaves and carrots.  Cover and simmer about 2 ½ hours, until tender.  Add a little boiling water, if needed, ½ hour before serving.  Add 1 cup canned tomatoes.  Thicken gravy with 1 Tbsp. flour.

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