Recipe of the Week: Pot Roast of Veal or Pork

The following Dutch Oven or Stock Pot recipe is adapted from The Scout’s Cookbook, published in England in 1959. In England, a Stock Pot is commonly called a “Billycan” or “Billy”.

This roast recipe can be cooked on a stovetop, or over an open fire, if you are careful.  A large Dutch Oven or Stock Pot with a lid is required.

You’ll need about 2½ lb. of loin of veal or pork (or if you’re partial to beef about 3 lb. of topside which you must ask the butcher to roll for you).

1. Put a knob of fat into your big billy and melt it.
2. Put the meat in this for a few minute
s to brown it and then pour the fat away and take out the meat.
3. Put in your desired chopped vegetables – such as potatoes, carrots, and parsnips
and half cover them with water.
4. Now add the meat which will “sit” on the vege
tables and cook slowly, covered with a lid, for about 2 hours. The meat should then be fully cooked.
5. Have a hot dish or plates on which to put the
meat and vegetables before serving, and while you make the gravy by adding a little Bovril or Marmite to the liquid in the billy.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!