Description
Source shadows
an 18th century flavor treat.
Ingredients
- Round Roast
- Butter
- Water
- Dried Sage
- Dried Mint
- Flour
- Onion
- Garlic Clove
- Seasoning Salt
- Crushed Red Pepper Flakes
Instructions
- Salt and pepper roast well
- Place the butter in your pan and melt it over medium heat
- Brown the roast on all sides in this butter
- After browning add 1 / 2 cup water to the pan
- Put sage and mint on the roast
- Cover pan
- Roast at medium heat for 3 hours if you like well done or 2 hours for rare
- Every hour or so look to make sure there is at least 1 / 2 cup liquid in the pan
- When done to your liking remove roast to a plate and keep warm
- Gravy: melt butter in a clean fry pan over medium heat
- Add flour to melted butter
- Stir until well mixed with the butter
- Remove from heat and add 1 / 2 cup cold water,
- The water must be cold, not hot, or the flour and butter will become lumpy
- Mix until a smooth paste is formed
- Place the pan back on medium heat
- Add sage and mint
- Now add all the liquid from the roasting pan and mix it well
- Stir all the time and let it boil slowly until thickened
- Remove from heat and serve over roast
- Options: the onion, garlic, seasoned salt and crushed red pepper are added to the roast before cooking
- Red wine can be used instead of water while roasting