2 tbsp all purpose flour
1 tsp salt
1 tsp onion salt
1/4 tsp pepper
4 lb pot roast
2 tbsp shortening
4 whole cloves
1 2 stick cinnamon
1 can (16 oz) whole cranberry
1 sauce
1 tbsp vinegar
Directions
Combine first 4 ingredients;rub into roast,using all flour mixture.In
Dutch oven,slowly brown meat on all sides in hot shortening.Remove
from heat;add cloves,cinnamon and 1/2 cup water.Cover tightly and
simmer about 2 1/2 hours,or until tender,adding water if
necessary.Spoon off fat.Mix cranberry sauce,vinegar and 2 tbsp.
water;add to meat.Cover and cook 10 to 15 minutes more.Remove
cinnamon;spoon off fat.(When serving.) Pass pan juices with
meat.Yields 6 to 8 servings.
Servings: 8 servings
New England Cranberry Pot Roast Recipe brought to you by Recipe Ideas
Categories: Cranberry; Dutch Oven; Fruit; Meat
The History of Recipes
We can follow the history of meal recipes far back into antiquity, certainly as far back as the ancient Egyptians, and possibly even further than that. Interesting though that is, sadly, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe discovered so far, according to historians is a collection of clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Progressing into The time of the roman empire 25BC a roman called Apicius wrote some scripts describing recipes cooked by wealthy Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the ancient cooks made use of a good variety of spices, including a few that will be familiar to modern cooks such as bay, rue and parsley. Later on in the 1400s, people returning from the crusades brought back many spices and herbs from middle-east cuisine, such as rosemary and coriander. These new foods and tastes caused a surge in books on cookery, the majority of which are kept safe in academic collections. For the centuries that followed, the powerful and wealthy houses competed with each other to serve the most exotic banquets, and because of this cooks and their recipe collections were greatly in demand. However, it wasn`t until the 1800s that fine cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, testing, and publishing popular recipes of the day. By the time we get to the 20th century, cook books are in high demand, mostly due to higher levels of literacy, more free time and having more money. |
We hope you enjoy this New England Cranberry Pot Roast recipe.
