This recipe for PEKING ROAST, by Helen Eastwood, is from Sperry Christian ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 to 5 lb. roast garlic and onion 1 cup vinegar 2 cups strong black coffee
With a large knife slit roast and stuff garlic in slits. Pour vinegar over roast and refrigerate for 24 to 48 hours. Using an iron pot, brown roast in oil until nearly burnt. Pour coffee over meat, add 2 cups water and cover. Simmer on top of stove 4 to 6 hours. Salt and pepper 20 minutes before meat is done. Gravy may be thickened if desired.
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