Stuffed Pot Roast From 1797

[@robertinogochev3682]

Great Lard is what they called me in highschool.

[@KA-lj3wr]

Well, teenagers can be cruel.

[@JB-fj2wi]

Its okay, mine was bundle of herbs

[@asinatrafanatic2697]

They called me Kakashi Sensei and, at other times, Farmer Brown.

[@tacituskilgore8747]

They called me, "Big 'N Tasty."

[@SamClemens-id3cl]

😂

[@lorassorkin]

WIth the current cost of meat, this is a terrific reminder that even lesser cuts can be made delicious with tried and true techniques.

[@RolloTonéBrownTown]

Most people's only option is to buy it. So the producers figure they can jack up the price as much as they like. What are they gonna do? Start raising their own cattle/hogs? Might as well rake in the cash!!!!

[@Nesh108]

Or maybe eat something else?

[@jerrytc2978]

Any beef cut is equal within my stew pot

[@sstace69]

Thought I'd pick up some cheap beef here in Florida. Cubed steak is $10.49 a pound 🙄 Might need to raise meat cats soon 😂

[@terminallumbago6465]

@@RolloTonéBrownTownThat’s the thing. It has nothing to do with the pandemic or supply issues or whatever else. It’s greed and price gouging, plain and simple.

[@jeromethiel4323]

Cooking on top of bones is an awesome idea. You'll cook the gelatin out of the bones, not to mention melting out the marrow. That broth would be amazing reduced down.

[@rheel6747]

Townsends is comfort food for the soul.

[@anthonyfrench3169]

Yes it is, definitely my spice rack has had some new company since watching them do their thing.

[@LuzMaria95]

yes

[@Zelmel]

Even considering the larger piece of meat, the person who wrote that recipe must LOVE cloves.

[@essaboselin5252]

As someone who finds cloves overpowering, I agree with you completely!

[@TheHalcyonTwilight]

Oh this was definitely a demonstration of wealth to put this out for a dinner party, and thus it was quite important that the taste of the spices was unavoidable

[@Boofi-quat]

It really does do magic to gamey meat. I highly recommend it for hunted game and tough old cows.

[@BlueberryGirl723]

@@essaboselin5252 Just lower the amount of cloves. If you like nutmeg just use it liberally if you want to. We don’t need to impress our dinner guest with overpowering spices in our meats as was done then. Dinner guests now will just wonder off and riffle through your closets and drawers to see what all you do have. 😂

[@TamsCake]

I love cloves

[@billyfugate4823]

Your videos are always a blessing! Stuck home sick with Covid and this exactly the kind of comfort I need. God bless you all and keep up the wonderful work!

[@recoswell]

a safe haven from the lunatics online

[@cato451]

“Bind it with 20 or 30 yards of twine.” Lol

[@carloshenriquezimmer7543]

It will take this much for a very large piece of meat, if you want to make a perfectly round roast. For a piece like the one shown here 4 or 5 will do

[@bumblebee623]

Yea... thats what he said... congrats for being able to hear

[@RolloTonéBrownTown]

​@@bumblebee623The point is that's an absurd amount to use. Pretty sad you missed that you dummy. See? Not very fun when people randomly freak out on you over nothing is it?

[@nouhorni3229]

​@@bumblebee623 You read that *very* well.

[@erinwojcik4771]

If you are preparing the entire leg of beef, that statement makes perfect sense. I helped my dad prep the whole hog he roasted for my highschool graduation party. There was chicken wire, heavy twine, a hack saw, and a cotton pillowcase involved. Truly cooking from scratch for a crowd requires unusual tools and techniques.

[@rahyrammartinez835]

Hello, Mr. Townsend, I hope this comment finds you well. I wanted to take a moment to thank you for all your wonderful videos. They have a special way of brightening up my Sundays, and I truly appreciate the hard work you put into them. Although I am not a native English speaker and sometimes have difficulty understanding the measurements you use, your content is always comforting and enjoyable to watch. Thank you again for your dedication and the joy your videos bring. I’m grateful for the effort you put into each one. Wishing you all the best!

[@ehowiehowie7850]

Yep I concur!

[@ehowiehowie7850]

This means I agree*

[@adedow1333]

This channel really is very delightful. And I must say that your written English, at least, is very good. It's rather refreshing to read well-worded comments ❤

[@aragathor]

Beef a la mode was Germanised into a Böfflamot, and became a traditional Bavarian dish. All thanks to Napoleon. It's funny to see it here.

[@MC-810]

Happy Sunday morning! Coffee and Townsends. ☕️

[@phylliscraine]

I love this video, however, having had chickens, I can say with confidence that flavor and texture are two different things in livestock proteins. When we had chickens I'd take them to their local abattoir when they were about 2-3 years old. We would eat those chickens because - well the meat was just SO deliciously "chickeny". This was an animal that spent its life outdoors, eating bugs and local vegetation instead of commercial feed. So the taste reflected that rich "terroir" to borrow a phrase from wine making. What I had to compensate for was the toughness of the meat because this was an animal that got a lot of exercise, unlike the average supermarket chicken. So typically we'd cook it in a braise. And these birds were *delicious* cooked in a low and slow cooking method. I'd argue that 18th century beef was the same way; not tender surely but so so flavorful beefy and the added fats are there to support a delicious and toothsome beef eating experience. Also the modern way of inserting "lardons" of fat into meat is to use a device that looks like a really big hypodermic needle. The lard is inserted into a channel in the"needle", it's pushed into the meat and when the needle is withdrawn the lard remains in the meat.

[@KC-gy5xw]

Salivating at the thought of getting hold of your chickens... Yum!

[@allyphillips6046]

Reminds me of coq a vin, a wine braised older rooster originally

[@rogertemple7193]

Stuffed roast beef sounds delicious thanks for your great videos.☕👋🇺🇲

[@KC-gy5xw]

That old cookbook looks amazing!! I'm sitting here in North London stuffed from a hot pot made from meat minced from the remainder of yesterday's pot roast beef and gravy, with my freshly harvested potatoes from the garden. It tastes even better today!! Yum. The version you cooked looks... very interesting!! Hey, I can't knock it unless I try it (too many cloves for me though) Larding reminds me of the large needles we used to use for sewing documents together (it was rapidly going out of fashion in the 80's but I had to learn how to do it!) with different colour ribbons to bind depending on the document type: black for wills, green for County/Magistrates Court, pink for High Court. I'm sure those needles would have been great for larding, they were as sharp as all get out.. I still use lard in my pastry recipe for Jamaican patties..

[@antjecasarez5059]

My mother got her culinary degree in a fancy hotel kitchen in 1960’s Germany. She learned how to larden meat (usually venison) with a lardening needle. We still got it and it’s quite easy to use.

[@Klonkus]

Sounds like this was less about the cooking than it was about this broads mom getting a nepo job

[@shipmcgree6367]

Cooking good food like this is so relaxing.

[@jeannetruman4380]

Rhis reminds me of my grandmother's pot roast. At least a dozen bay leaves, on top and in braising water, for 2 hours then add carrots and potatoes for the last hour. Yumm!!!

[@davestelling]

Morning! I have a hunch almost anything would taste just delicious there in the Townsend kitchen...

[@changer_of_ways_999]

Yeah, except for that stewed crab swimming in nutmeg 🤮. Or maybe hard tack. 🪨

[@olddawgdreaming5715]

Thanks Jon for sharing this idea of breaking down of what they were meaning in those original recipes. It does help someone who does not have much culinary experiences . Stay safe and keep up the fantastic recipes . Fred.

[@joshsetzer8786]

I always love your videos on food, gives me good ideas to learn to cook.

[@lindaannelineharwood4891]

Always a wonderful part of Sunday morning - the community meal from Townsends. Seems to me this is perfect for doing in a crock-pot slow cooker. I've been known to do a pot roast in there with some rosemary branches and water to slow-stem and infuse the meat. (I tend to sear the meat before putting into the crock-pot, so it has a good color, but the rosemary (or other herbs) adds such an amazing scent - also works in a regular oven!

[@heirkaiba]

Love me some pot roast… I love using the slow cooker

[@wildflower1335]

I just love this! How versatile with the stuffing & so yummy!!

[@matthewrouge]

This looks great! I made your beef pie recipe but augmented with potatoes recently, and it was great! Yes, your channel provides a walk through history, but these recipes help us go back to basics and see cooking from another angle as well. Fantastic work, thank you!

[@ChrisEllisMedia]

Thankful for a recipe video!! That's what brought me to your channel many years ago.

[@adrianhernandez-ft8iq]

John, I have been here since 100k subscribers, and I am so glad you bless my feed every week.

[@ericbaugh1560]

I really love your videos; the research that went into them shows, and your enthusiasm is enthralling. I like seeing you go beyond the 18th century, especially as I fear someday you'll run out of content when you've made every last recipe.

[@buckfiden2988]

Love your videos. Thanks as always.

[@fayubstay]

Thanks John!

[@mariannatodd7010]

I feel bad that I keep forgetting to like this channel's videos, they deserve a lot more likes.

[@astranaut3967]

Thank you for another great video @Townsends. That beef looks delicious and I will try it for my next event that involves dinner (I re-enact the very early 1800s).

[@RandomToastyJt]

Woww! It looks yummy. I hope I could make this for myself!

[@natviolen4021]

When I read the title, I thought this might be a recipe I would want to cook myself. After watching I'ld rather not and leave it to Townsends in stead😁

[@phranerphamily]

😂❤😂

[@karactr8361]

Same. I think I'll stick with pot roast.

[@changer_of_ways_999]

*instead.

[@natviolen4021]

@@changer_of_ways_999 Disaster 👅 Whoever finds a misspelling or grammatical error may keep it.

[@cearachonaill8149]

Really good receipt book, with lovely made dishes. Larding meats, especially elk and boar, is the way to go..

[@Token_Civilian]

Butter (and bacon / pork sausage) makes everything better. Great recipe.

[@debbralehrman5957]

I wonder could it be put in a crockpot? It looks very good. Thanks Jon and crew.👏🏻👏🏻👏🏻👏🏻🌹

[@dhession64]

Good stuff, Jon. Thank you for this.

[@Labyrinth6000]

Idea for a video: any food that requires acorns. I’ve seen videos that they are in fact edible and were used as an ingredient in colonial cooking. Either the nut itself boiled for preparation or it being grounded as a flour.

[@McCainsh]

I love this channel definitely going to be trying some of these recipes

[@jimbob3332]

Honestly, calling the crumb of a bread the 'soft' makes so much more sense to me. 'Bread crumb' to me bring to mind the little bits that make the sofa messy, the 'bread soft' can only be the soft bit of the bread.

[@Blrtech77]

Jon, Thanks for the video. Now I have something else to try out as this looks very delicious!

[@frykasj]

Good lord this seems too expensive for me to replicate in 2024.

[@eddies_garage]

Under $30 is too expensive?

[@MapleHillMunitions]

Pay for health now or pay for sickness later.

[@Cerceify4645]

Maybe Brisket might be cheaper. I cooked one years ago babysitting for friends going out on Valentine's weekend. It turned out great! Unfortunately, I forget how I cooked it. Maybe in a pressure cooker.

[@CW0123]

Biden’s America 😔🇺🇸

[@guidosaur7506]

Does he set the prices for all the other countries also battling high inflation lol? ​@@CW0123

[@brucewelty7684]

thank you for you presenting this

[@youngtrout4950]

That looks very tasty. Thank you, Townsends.

[@stevenbest6408]

This looks wonderful! Once again, I wish I had a smell-o-vision monitor. I believe I'm going to need to make this one sometime soon. This is especially appealing because, quite unintentionally, it's diabetic friendly! Thanks for sharing this!

[@dwightehowell8179]

Make a paste of garlic, butter, and rosemary or sage. Stuff this into the holes. Cover with onion slices and floor/rue. Slow cook for about three hours in roasting pan in shallow water. The floor/rue turns into gravy. Eat. If you want to throw in some spuds, carrots, and celery to cook with it do it.

[@fredb4968]

Looking forward to trying this.

[@BlueberryGirl723]

Wow! This actually sounds pretty tasty! Going to have to try it sometime. I think maybe cutting the meat so it has a huge pocket, like pita bread, and then stuff it most of the way, tie it shut well with string, then cook it like they say, may well work. Or make a meat roll up with the stuffing and the roast. I wonder if I could cook some potatoes, celery, and carrots around the bound up stuffed roast… might prove to be delicious as well. Add a touch of molasses, honey, or maple into the broth with a little seasoning, and I think it would make an absolutely delicious meal. Maybe throw in some whole tomatoes to cook as well. Best have three huge roasts for my family! 😂 What they don’t eat they will raid the fridge for later. They love to raid the fridge. Thanks for this wonderful recipe, and for all the years of great information you have shared with us. Much appreciated! God bless.

[@garyrichardt1496]

That looked delicious.

[@frankmacleod2565]

still the best channel on KZbin. prove me wrong and I'll give you a shiny new nutmeg

[@OrdonWolf]

5:59 bröther, may i have some gräss

[@Tommuli_Haudankaivaja]

No

[@rizqirizaldo]

Share the gräss with me, and they shall spare your life brother

[@Havenwyck_Media]

This really looks delicious!

[@Kite403]

That looks sooo tasty! What a cool way to do pot roast

[@_pizzaboy9631]

That looks so yummy

[@jamesellsworth9673]

Looking good!

[@LadyElaineLovegood]

These days we mostly associate cloves with ham or deserts. OTOH Worcestershire Sauce generally contains clove so is still eaten with beef, just hidden in plain sight.

[@changer_of_ways_999]

It also has anchovies in it. Pungent fish in small doses can do a lot. A lot of Asian recipes use fish sauce. Somehow it helps draw out the beef flavor.

[@heatherdeavalon]

Good concept, I could see this in my oven!

[@YellowTissueBox]

awesome video, i miss the intro and outro violin music! felt like it brought me into the world for 10mins and took me out again at the end haha

[@DG-dy4tv]

"maybe a little bit of nutmeg"!!!!! lmao

[@changer_of_ways_999]

Guy's funded by Big Nutmeg.

[@VoodooViking]

I always like making what you call Louisiana or Cajun/Creole fusion foods. Or even Americana cuisine. Which is taking recipes from all over the world, old and new and making em work with the local grown ingredients from Louisiana.

[@richki.24]

looks so good ...

[@thedukeofweasels6870]

Basically the same concept as the culinary syringes we have nowadays the kinds with a hypodermic needle for injecting broth or the kind with a extra wide tip that can inject a whole clove of garlic deep into a piece of meat

[@franotoole2702]

Another good recipe. If it was me i would prep it like a stuffed pork loin roast, that way each slice will have some stuffing and be tender. Would also be great smoked.

[@wwsuwannee7993]

Good one Jon.

[@kimfleury]

I can see how the spices and tasty fats would seep throughout the cut of beef. I'm going to have to order this cookbook.

[@smorefirewood]

Thank you

[@robbabcock_]

Looks good!

[@wyntersynergyundignified]

Making this next time I buy a cheap roast!! Thanks!

[@erinwojcik4771]

I now have a way to elevate my cooking while camping.

[@mikes4357]

A small sausage tube with the appropriate size dowel would probably work as the larding tool.

[@57WillysCJ]

Reminds me of what my grandfather did for roasting goose. I bet it would do well on a buffalo roast.

[@shireboundscribbles]

Pot roasted brisket is my second favourite meat (after roast rib of beef on the bone). Lid on, 3 to 4 hours at gas mark 3 with shallots in a couple of inches of ale and beef stock.

[@machintelligence]

I seem to recall that larding was also used with venison and other game meats.

[@simbriant]

The Townsends Flavor Injector! 😀

[@aarongrabel4201]

I know Taylor's loving this one lol.

[@dustinmorrison6315]

Really cool to think they knew what marbling was and couldn't have it so they sewed it in.

[@dwaynewladyka577]

That beef looks really good. Cheers!

[@gailsears2913]

Thanks, Jon! Imagine cattle living in a field eating natural food....

[@malafunkshun8086]

Pot roast beef with ground pork meatloaf stuffing? Can’t go wrong with that! Aloha 😊🤙🏼👏🏼

[@Didymus20X6]

8:44 - For a second there, I thought he was going to shout "S P A R R R T A A A A A!!!"

[@rlt9492]

The Spartans wouldn’t have care for such frivolous meals lol

[@ZombiePumps]

Baking Soda is a great tenderizer, called Velveting.

[@InVinoVeritas.]

Tried that once, could taste it later. Guess I didn't rinse it long enough?

[@SuperXzm]

mmmm tastes like soap

[@douglasmaccullagh7865]

I need to add that larding needle to my kitchen!

[@JS-wp4gs]

I'm surprised the recipe mentions summer savory. That is not something you see very much of these days outside of eastern canada

[@ninjis]

This feels like something that would work well today with cuts like round steak!

[@callmedavid9696]

Should do a series on raising livestock

[@zeromythosver.]

Oh cool another Townsends upload-THE SPEAR OF LONGINUS?

[@pmichael73]

In the UK, larding is still done with meats like venison (ostrich, kangaroo, etc.). My father-in-law was a surgeon and he'd inject meat with olive oil using a hypodermic syringe.

[@kerridwynntheacegoblin6465]

Makes me want to stuff parboiled apple slices in a pork loin roast. Mmm.

[@Nargon46]

That looks delicious! Love me a good roast

[@furrybogard9724]

Not sure if an episode has been done on it, but could one focus on silverware and eating utensils from the time period and how it changed?

[@anthrax2525]

John debuts the Stuffing Syringe!

[@ahoytheremate1954]

remember the movie line from" down periscope" what are you going to have when you wake up a big cup of hot lard or a cup of coffee lol

[@judedimatteo8942]

That an expensive pot roast

[@LuzMaria95]

this looks delicious 😋

[@middleway1885]

Yum

[@buckgulick3968]

Looks awesome. I'm interested now how her "wrapped in cloth & bound with twine" method would turn out.

[@grinningtiki220]

20 yards of twine! 😳

[@essaboselin5252]

@@grinningtiki220 One big hunk of meat!

[@sizer99]

The main thing is making the shape nice, doesn't affect the taste (unless you use the wrong cloth or twine). Jon's roast here is a big old brick, square on one side, rounded on the other - which is fine, we don't care, it tastes great. But if you're serving it to hoity toity gentlemawns, you'd want it perfectly cylindrical. So you wrap the cloth around it, making a 'burrito', then you repeatedly loop butcher's twine around it to force it into a cylindrical shape. When you're done cooking you cut off the twine and the cloth and your roast keeps the cylindrical shape! You usually don't need the cloth, though, and I have certainly never needed 20 yards of twine! Maybe that's needed when it gets 15x larger than what Jon cooked.

[@Lucius1958]

@@sizer99 *"You boil it in sawdust; you salt it in glue;* *You condense it with locusts and tape;* *Still keeping one principal object in view:* *To preserve its symmetrical shape."* - Lewis Carroll, 'The Hunting of the Snark'

[@GrubbsandWyrm]

When he said fashionable my mind immediately said "party beef"

[@MNTNSTARZ80.]

😅 I'm not that motivated to lard a piece of meat like that, I just butterfly the roast thinly, spread the filling, roll up ,wrap with twine and bake. If there's a big bone I just cut several large pockets, stuff then either wrap or sew with twine

[@warppizza]

Warning: nutmeg mention at approx 6:35 😂

[@changer_of_ways_999]

Dude's an addict.

[@FIXTREME]

This sounds fantastic, though I could never make it for my family. I am a New Englander through and through, but my folks are transplants. They don't understand how to eat cloves with meat.

[@jonathanagee9319]

It's a larding pen and painstaking task