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BLADE POT ROAST

4 pounds blade roast 1/2 cup chopped onion
Seasoned flour Bay leaf
Shortening 1 cup water

1 (10 ounce) can condensed vegetable
soup

Rub seasoned flour into roast. Brown in hot fat. Place meat on rack in pan. Add rest of ingre-
dients. Cover. Simmer until tender, about 4 hours. Serves 4 to 6.

ONION SOUP POT ROAST

3 pounds chuck roast, about 2 inches 1 envelope onion soup mix
thick 1 can cream of mushroom soup
2 tablespoons steak sauce

Place roast in centre of extra-wide, heavy-duty foil in roasting pan. Brush meat with sauce.
Sprinkle soup mix over all. Spread meat with soup. Wrap foil loosely around meat. Bake in
moderate oven, 350 deg. F., for 2-1/2 to 3 hours or until meat is tender. Serves 6.

SWISS STEAK
1 medium onion, sliced 1-1/2 teaspoons salt
3 tablespoons chopped green pepper 1/4 teaspoon pepper
3 tablespoons shortening 1 8 ounce can tomato sauce
1-1/2 pounds beef (round, chuck or rump 1 teaspoon Worcestershire sauce
steak) 1 cup water

3 tablespoons flour

Fry onion and green pepper in hot shortening until soft. Pound flour into meat with edge of heavy
plate. Brown meat on both sides in hot fat. Add the sauce, water and seasonings. Cover.
Simmer about 1-1/2 hours or until tender. Serves 6.

Note: Instead of tomato sauce and water you can use 2 cups canned tomatoes.

MOCK DUCK
(Baked Flank Steak)
1 flank steak (1-1/2 to 2 pounds) 1 teaspoon poultry seasoning
1 teaspoon salt or seasoned salt 1/2 cup grated raw carrot or celery
Crushed garlic 1/4 cup bacon fat or shortening, melted
cup bread cubes | cup water

1
1/4. cup chopped onion

Sprinkle steak with salt and rub with garlic. Mix bread cubes, onion, seasonings and carrots.
Moisten with bacon fat. Mix well. Check seasonings and add to suit your taste. Place over
meat. Roll up like jelly roll. Secure with skewers or tie at intervals with string. Roll in flour.
Brown on all sides in hot fat. Add 1 cup water. Cover. Bake in moderate oven, 350 deg. F.,
for about 2 hours. Slice across the roll into 1 inch pieces.

BARBECUED STEAK

2 pounds round steak (1-1/2 inches 1 can tomato soup
thick) 1/2 teaspoon salt
3 tablespoons fat 1/8 teaspoon pepper
1/2 cup chopped onion 3 tablespoons brown sugar

1/2 cup chopped celery 2 tablespoons prepared mustard
1/2 clove minced garlic 2 tablespoons Worcestershire sauce
1 tablespoon vinegar 2 tablespoons flour

Cut steak into 4 serving pieces; sprinkle with salt, pepper and flour, pound it in thoroughly.
Melt fat in a large, heavy skillet. Lightly brown onion, celery and garlic; push to one side, then
brown steak. Combine remaining ingredients and add. Cover and cook over low heat or in a 325
deg. F. oven for 2 hours or until tender.