Pot roast
Instructions
Tie the piece of meat with lard cut large fillets rolled in salt and pepper.
Put on the fire in a narrow saucepan rather high edged a little oil with the onion, carrot and celery, coarsely chopped vegetables and place the piece of meat.
Pour two or three times on the bottom a little water to soften vegetables and when they are almost worn out, pour into saucepan one cup of hot water.
Cover by placing between the pot and the lid one sheet of paper.
Continue cooking over low heat.
