1 (4-5 lb.) boneless roast
Salt, pepper, flour for coating
Boiling water
1/8 lb. thick bacon
1 bay leaf
1 sprig parsley
1 tsp. seedless raisins
2 tbsp. dark rum or flavoring
6 whole boiled carrots
12 sm. boiled white onions
6 whole boiled potatoes
1 sm. rutabaga, shred and boiled

Wipe meat with damp cloth. Sprinkle with salt and pepper to taste. Coat well with flour. Place bacon in large flame-proof casserole with tight fitting lid and fry until bacon is crisp and brown. Discard bacon.

Over medium high heat brown roast on all surfaces. Add enough boiling water to cover bottom of pan. Add additional water as needed while cooking. Add bay leaf, parsley, raisins and rum or rum flavoring. Cover and simmer gently 3 hours or until meat is tender.

Discard bay leaf and parsley. Remove meat. Skim fat from liquid. Return liquid to high heat. Boil, stirring constantly with wooden spoon to loosen meat from pan, until liquid is reduced to gravy-like thickness. Add salt and pepper as desired.