Evening Republican, Volume 18, Number 236, Rensselaer, Jasper County, 6 October 1914 — How to Improve Pot Roast. [ARTICLE]

How to Improve Pot Roast.

When the meat comes from market there is usually a quantity of seemingly superfluous fat with it Do not cut this off for rendering purposes, but make use of it in the following manner: First cut the fat into strips about one-half by one inch in thickness. Make incisions in the lean portions of the meat about two inches apart Five or six of these in a eevenpound roast will be sufficient. Insert the strips of fat in these holes and trim the protruding portion even with the surface. This method followed before basting will be found to do away with that dryness which is so much in evidence in the pot roast