Recipe: French Roast with Carrots

Lard a round of beef with slices of bacon and put in a large Saucepan. Cover and let brown a few minutes. Add sliced onion and boiling water to cover. Let cook slowly until tender; then scrape 6 carrots and cut thin; add 2 sliced onions, 2 cloves of garlic and let cook until tender. Thicken with butter and flour. Season highly with salt, pepper and parsley; add to the meat, and let all cook together a half hour and serve hot.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)