Individual Pot Roasts

Individual Pot Roasts 

3 lbs cross-rib or top sirloin 

3 tablespoons beef drippings 

1/2 bay leaf 

1 stalk celery 

1/2 teaspoons salt 

2 tablespoons flour 

Boiling water to cover 

Remove fat from meat, and cut into two by four inch chunks(2X4). Put drippings into iron pot if you have one, and when hot, brown meat thoroughly. Remove meat when brown, to another kettle, and just cover with boiling water. Add bay leaf. and celery. and boil gently one hour. then add salt. and boil another hour. until meat is very tender. Remove meat and thicken gravy with flour,mixed smooth in a little cold water. Stir until it thickens, and let it boil for five minutes. Serve pot roasts in center of a large platter. with border of spaghetti. Serve with gravy. See Menu XI. 

INDIVIDUAL POT ROASTS ARE SERVED WITH SPAGHETTI AND GRAVY,

The source of this recipe:

FROM CRIB TO COLLEGE CHILDREN THE MAGAZINE FOR PARENTS Title registered US Patent Office and in Canada;  January 1929 VOL IV No I