Use any kind of meat; put into an iron pot a tablespoonful of meat fryings or butter; let it brown; wash off the roast, and put into the pot. After it begins to fry, pour in enough water to half cover the meat; season with pepper and salt; cover, and stew slowly. As the meat begins to fry, add more water; turn it often, and cook about three hours. A half hour before serving, add either Irish or sweet potatoes, or turnips; let brown with the meat.
Attributed to Mrs. Belinda Martin.