Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lb Rump roast
1/4 c Bacon drippings
1 x *or:
1/4 c Shortening
1 x Ginger
1 x Salt pepper
2 ea Bay leaf
5 ea Cloves, whole
1 ea Sm Onion
1 c Water

Have roast tied so as to hold shape. Melt shortening
in heavy iron skillet. Season the meat with the
ginger, salt and pepper, and sear well on all sides.
Add the bay leaves, cloves, onion and water, cover
tightly, and let simmer about 4-1/2 hours. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.

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