Instructions: 1. HEAT SHORTENING OR SALAD OIL IN STEAM-JACKETED KETTLE. ADD ROASTS;BROWN WELL ON ALL SIDES.

2. ADD SALT, PEPPER, ONIONS, GARLIC, AND WATER TO ROASTS. COVER KETTLE. SIMMER 3 TO 3 1/2 HOURS OR UNTIL TENDER. ADD SMALL AMOUNTS OF WATER AS REQUIRED.

3. REMOVE COOKED ROASTS. LET STAND 20 MINUTES BEFORE SLICING.

4. COMBINE FLOUR AND WATER UNTIL SMOOTH; ADD TO STOCK, STIRRING CONSTANTLY. COOK 15 MINUTES OR UNTIL SLIGHTLY THICKENED.

5. SERVE WITH SLICED MEAT. NOTE 1: IN STEP 1, ROASTS MAY BE COOKED IN THE OVEN. HEAT SHORTENING OR SALAD OIL IN 2-18 BY 24 INCH ROASTING PANS IN 425 DEGREE F OVEN OR ON TOP OF RANGE; ADD ROASTS; BROWN ON ALL SIDES, TURNING FREQUENTLY. IN STEP 2, USE 2 QT WATER. COVER PANS.

REDUCE HEAT TO 325 DEGREES F. COOK 3 TO 4 HOURS OR UNTIL TENDER. TURN ROASTS 2 TO 3 TIMES DURING COOKING. ADD SMALL AMOUNTS OF WATER AS REQUIRED. FOLLOW STEP3. RESERVE DRIPPINGS FOR BROWN GRAVY (RECIPE NO. O-16). EACH PORTION: 2 SLICES (4 OUNCES) 2: IN STEP 2, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED ONIONS.

3. IN STEP 2, 6 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE

4. IN STEP 2, TEST FOR DONENESS; A FORK INSERTED INTO THE ROAST WILL

SERVING SIZE: 4 OUNCES

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