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1
Preheat oven to 275 degrees.
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2
Place roast in a pan and season with tomato paste, garlic, bay leaves, pepper, salt and onion salt.
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3
Put 1 1/2-inche of water in the bottom of the pan.
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4
Surround the roast with 1/2-inch cubes or stew cuts of fresh vegetables.
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5
Cover the roast pan with another interlocking roast pan of the same size and roast for 2 hours.
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6
Then turn over and cook for another 2 to 2 1/2 hours.
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7
Separate the vegetables from the natural gravy stock.
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8
Pour the stock into a heavy gauge pot.
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9
Scrape the bottom of the roast pan and add to stock.
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10
You should have about 3 quarts of stock, if not add bouillon broth.
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11
Simmer and skim off the fat, then put 1 1/2 pints of the stock in a pan and add flour and whip until smooth.
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12
Gradually add this slurry to the simmering stock until a smooth thickness is achieved.
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13
Add the roasted vegetables to the gravy.
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14
Boil or steam potatoes until well done.
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15
Place in a mixing bowl and add the above ingredients.
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16
Whip, then serve.
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17
Rice potatoes through fine hole attachment.
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18
Dice onions fine in buffalo chopper and add to potatoes.
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19
Combine this with eggs, salt, parsley and white pepper.
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20
Add 2pounds of flour and check consistency then add baking powder.
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21
If batter seems too loose or watery, add more flour until thick but not too stiff.
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22
In a large skillet, add enough vegetable oil so that when melted it will equal about 1/8-inch in bottom.
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23
Oil must be very hot before using or pancakes will turn out greasy.
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24
Spoon batter into pan about 2-ounce ovals.
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25
When brown, place on paper towel to absorb excess oil.
