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6
PortionsEasy
By Graham Kerr
Published 1966
Forgive me if I get immodest over the recipe given here. Although it is a basic method it is really very pleasant—no, delicious! The meat is a roast blade of beef (well matured) and it melts in your mouth. Pot roasting should really be reserved for tougher meat cuts—those with a good deal of connective tissue—but I find that now and again a tender cut can be given ad