"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Braten Recipe

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This recipe for Braten, by , is from The Huttner/Brown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katharina Huttner
Added: Monday, August 31, 2009


2 T shortening
salt & pepper to taste
4 T flour
1/2 t each of marjoram, oregano, sage, basil
leaves, celery salt(if desired), thyme leaves,
savory, pepper, paprika
2 beef bouillon cubes
medium onion
2 bay leaves
6 cloves

In Dutch Oven melt 2 T shortening. Put roast in next. Brown all sides over high heat. Take roast out and place on plate, salt & pepper to taste. Meanwhile, put 4 T flour in the pot; brown (it might need more shortening before you brown the flour). Turn heat off for a couple of minutes. Then turn it on and pour about1 cup of water in. Use a wire whisk to get rid of lumps. After it is thick and boiling put roast back in. You may need more water if sauce is too thick. Sir constantly. Add marjoram, oregano, sage, basil, celery salt, thyme, savory, pepper, paprika and 2 beef bouillon cubes. Stick medium onion with 2 bay leaves 2ith 6 cloves all together. Simmer (cover) 2 1/2 to 3 hours. Watch so it doesn't cook over.




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