If you know more history than I do, and it wouldn’t take much, I’m sure you realize that tonight we had royal pot roast.
This recipe comes from Clementine Paddleford and The Great American Cookbook. It was in the Vermont section and even though I have spent many years in New England, I have not made it to Vermont. Apparently, back in the day, Princess Anna Maria Schwarzenberg lived in Bethel and CP went to see her. This recipe comes from her family’s cookbook, written in 1824. And I thought only the von Trapps hung out up there in the hills.
I knew this was going to be good. How can something with 2 cups of wine, 1/2 cup of cognac, and 1/3 cup of sherry come out bad? The usual aromatics are hiding under there, but I had to take a picture of my tomatoes. I am very proud of these, since I peeled them myself. I personally don’t think it’s a huge accomplishment, but it’s something I usually don’t do because most recipes call for the canned variety. My husband was certainly impressed because to him it’s unheard of. I remember my mom doing it many times on the farm. I had a pretty good idea how to do it, but I did look it up to verify. Cut an X on the bottom, put in boiling water for 20 seconds, drain, and then rinse with cold water. For medium-sized tomatoes it should peel off in four pieces. I had one big one that required a little more effort.
I was also pretty happy that this recipe had cabbage. I love cabbage, and there aren’t too many ways to prepare it, especially since I will be eating the whole thing alone. Unfortunately, I think the head I bought was too big and it didn’t cook in the amount of time specified. No worries, it is simmering away now in the leftover juice from the roast.
One more criticsm: more carrots. One is not enough.
All in all, not as good as my mother’s boiled dinner. But Jake did give it a 9 out of 10.
It did fall off the fork and melt in the mouth.
Eat Well and Savor.