Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Salt 1/3 c Bouillon, beef; hot
1 ts Allspice, gorund 2 tb Vinegar
1/2 ts Pepper 2 tb Molasses
3 lb Roast, chuck or arm 3 Anchovy fillets; minced
3 tb Butter (or marg.); melted 2 Bay leaves
3 tb Brandy 1/4 c Flour, all-purpose
2 md Onions; sliced 1/2 c Water

Combine salt, allspice, and pepper; rub over surface of roast.

Brown roast on all sides in butter in a Dutch oven. Remove pan from
heat; let stand 3 to 4 minutes or until pan drippings stop sizzling.
Pour brandy over roast, and carefully ignite. Allow flames to die
down.

Place onion on top of roast. Combine remaining ingredients except
flour and water; pour over roast. Return pan to heat; cover and
simmer 2 hours or until roast is tender.

Remove roast to platter; reserve pan drippings. Combine flour and
water; stir until smooth. Pour flour mixture into pan drippings;
cook, stirring constantly, until thickened and bubbly. Serve gravy
with roast.

SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 01-19-95

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