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     Title: Aunt Jenny's Kettle Roast With Onion Biscuit Squares
Categories: Heirloom, Canadian, Beef, Biscuits
  Servings: 8

      3 lb Chuck beef; boned & rolled
      3 ts Salt
    1/4 ts Pepper
     18 ts Allspice
    1/4 ts Ginger
    1/4 c  Flour
    1/4 c  Shortening
      2 tb Brown sugar
      3 tb Vinegar
      1 c  Water; hot
           Onion Biscuit Squares:
      2 c  Onions; sliced
      2 tb Shortening
    1/2 ts Salt
      2 c  Flour; sifted
      3 c  Baking powder
    1/2 ts Salt
      5 tb Shortening
    2/3 c  Milk
      1    Egg; beaten
    1/2 c  Sour cream

Sprinkle beef with salt, pepper, and spices and roll in flour. Brown
in shortening. Sprinkle sugar on meat. Add vinegar and hot water.
Cover and simmer 2-1/2 hours. Pour off all but 4 tb fat; add 2 cups
additional hot water. Blend an additional 1/4 cup flour with 1/4 cup
cold water and add to hot mixture. Bring to boil. Stirring
constantly. Serve with onion biscuit squares.

Onion Biscuit Squares:

Saute onions in hot shortening. Add 1/2 ts salt. Sift flour with
baking powder and 1/4 ts salt. Cut in shortening. Add milk, mixing to
a soft dough. Roll into 10x10" squares, Place in greased pan. Top
with onions pour on combined egg and sour cream. Bake in a very hot
oven for 20 minutes. Cut into squares and serve with kettle roast.

Recipe by Mrs John Ehnes, Buffalo, NY

Recipe FROM: Welland Ontario, Tribune, Oct 31, 1941

Recipe FROM: wellandhistry.ca by August Abolins

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