Sorry no snappy repartee, Just pretty…
I can’t imagine why a Reindeer Pot Roast recipe is included in my family archives . Was Santa on someone s**t list? Was one of my ancestors going to show Mr. Claus what when you leave a stocking full of oranges instead of candy? I can;t tell you for sure.
But I can give you a jist of the recipe.
Wipe down the roast with LARD, preferably salted pork lard. (You can tell the age of a recipe by the term used to reference fat. This one’s old.)
Roll roast in flour, salt, and pepper.
Fry the roast in more salted pork LARD (1/2 pound) in a “kettle”. (Yeah, this is an old recipe.)
Brown flour in “Kettle”. (Okay, she was confused about kettles, but hey, she could write, so get over it.)
Place roast on rack in bottom of kettle. (Because hey don’t forget the LARD is still in there. Add water, seasonings (not getting too fancy because the only seasoning is one bay leaf) , cover and simmer.
Add carrots, onions, potatoes and turnips. (Haven’t heard that one in a recipe in a long time.)
If you don’t have enough meat for everyone make dumplings.
And so my Foodie Friends, add that one to your cookbook!