Ah, a recipe from my youth. I would completely forget the larding and joist get a moist roast or do it in a crockpot instead. Of course, I am lazy that way. I also skip the raisins. Make the potato dumplings to go with!

3 to 4 lb. pot roast, larded
Dash pepper
Dash nutmeg
2 teaspoons salt
1 medium onion, sliced
1 bay leaf
2 tablespoons parsley, finely chopped
¾ cup vinegar
¾ cup water
¼ cup sugar
2 tablespoons butter or bacon fat
2 tablespoons flour
¼ cup cream or evaporated milk
¼ cup seedless raisins

Have butcher lard pot roast or do it yourself. Rub meat with pepper, nutmeg and salt. Place in a crock or enamel (not iron) pan. (or a tupperware type sealed container) Add onion, bay leaf and parsley. Heat vinegar, water and sugar to boiling and pour over meat. Cover and set in cool place overnight (I am sure she means REFRIGERATOR). Drain meat, brown in butter or fat in heavy skillet and add ½ cup of the liquid in which meat soaked and the onion. Cover and simmer very slowly for about 3 hours or until meat is very tender, adding more of the spiced sour liquor as the liquid in the pan evaporates. When done, remove meat and keep hot while making gravy. Blend in flour with the cream or evaporated milk and add to liquid from cooked meat; add raisins and stir over direct heat until gravy is thickened. Serve over meat. 5 to 7 servings. The Modern Family Cookbook


  1. Yeah, skip the larding. Potato dumplings=ULTRA comfort food.

  2. Yep, definitely.

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