1. Heat Shortening Or Salad Oil In Steam-Jacketed Kettle. Add Roasts;Brown Well On All Sides.

2. Add Salt, Pepper, Onions, Garlic, And Water To Roasts. Cover Kettle. Simmer 3 To 3 1/2 Hours Or Until Tender. Add Small Amounts Of Water As Required.

3. Remove Cooked Roasts. Let Stand 20 Minutes Before Slicing.

4. Combine Flour And Water Until Smooth; Add To Stock, Stirring Constantly. Cook 15 Minutes Or Until Slightly Thickened.

5. Serve With Sliced Meat.

Note 1: In Step 1, Roasts May Be Cooked In The Oven. Heat Shortening Or Salad Oil In 2-18 By 24 Inch Roasting Pans In 425 Degree F Oven Or On Top Of Range; Add Roasts; Brown On All Sides, Turning Frequently. In Step 2, Use 2 Qt Water. Cover Pans. Reduce Heat To 325 Degrees F. Cook 3 To 4 Hours Or Until Tender. Turn Roasts 2 To 3 Times During Cooking. Add Small

Gravy (Recipe No. O-16). Each Portion: 2 Slices (4 Ounces) 2: In Step 2, 3 Lb 5 Oz Dry Onions A.P. Will Yield 3 Lb Chopped Onions.

3. In Step 2, 6 Oz (1 1/3 Cups) Dehydrated Onions May Be Used. See Recipe No. A-11

4. In Step 2, Test For Doneness; A Fork Inserted Into The Roast Will