Swiss Pot Roast:
by Chef Murph
Swiss Pot Roast
Season a breast of veal with salt, pepper, and ginger.
Heat a cupful of dripping; lay the meat in the stew-pan with the dripping, 1 onion, some celery seed, carroway seed, a few peppercorns and parsley.
Cover and let stew slowly until nearly done; then add 1 cup of tomato-sauce
and cook slowly until tender.
Serve with baked potatoes.
Hope you enjoy! Show some love and cook for someone! 🙂
XoxoX
Chef Murph
