Comment on Method

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 added flavor when cooked in this fashion.

Method of Preparation

1. Peel and cut vegetables into ¼-inch-thick slices.
2. Peel cloves of garlic.
3. Measure wine.
4. Make an arrowroot paste with 3 tablespoons each of arrowroot and water.