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

2. ADD REMAINING INGREDIENTS. 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 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 F. COVER 3 TO 4 HOURS OR UNTIL TENDER. TURN ROASTS 2 TO 3 TIMES DURING COOKING. ADD SMALL AMOUNTS OF WATER AS REQUIRED. FOLLOW STEP 3. RESERVE DRIPPINGS FOR BROWN GRAVY (RECIPE NO. 0-16). EACH PORTION: 2 SLICES (4 OUNCES).

2. IN STEP 2, TEST FOR DONENESS, A FORK I NSERTED INTO THE ROAST WILL WITHDRAW EASILY IF THE MEAT IS COOKED AND TENDER.

SERVING SIZE: 2 SLICES (

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