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 minutes 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 vegetables 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.
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