Pennsylvania Dutch Kettle Roast - cooking recipe

Ingredients

5 lb. rump roast
1/4 c. bacon drippings or shortening
1 tsp. ground ginger
2 tsp. salt
1/4 tsp. pepper
2 bay leaves
5 whole cloves
1 small onion
1 c. water

Preparation

Melt drippings in heavy iron skillet.
Season the meat with the ginger, salt and pepper and sear well on all sides.
Add bay leaves, cloves, onion and water.
Cover tightly and let simmer about 4 1/2 hours or until tender.
Makes 8 to 10 servings.