Recipe: Russian Pot Roast

Season a round of beef with salt, pepper, cloves and nutmeg. Put in a Saucepan on hot dripping. Peel 6 small onions and slice 2 carrots and 2 cloves of garlic. Add to the meat with 1 herb bouquet. Cover with 1 cup of hot water and let cook slowly until tender; then add 1/2 can of chopped mushrooms, 1 glass of claret, salt and pepper to taste. Serve hot on a border of mashed potatoes.

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