mom's cottage roll

How To Make mom's cottage roll

• 1

  Place the cottage roll, bay leaf, onion and peppercorns in stock pot. Cover with water. Bring to a boil then reduce heat to simmer. Cook for 1 hour adding water if necessary to keep meat covered with water. Cut vegetables into bite sized pieces. Pour vegetables into stock pot. Cover and cook until vegetables are tender. Remove meat from stock pot. Cut mesh from meat and slice for serving. Serve the vegetables on the side. Reserve stock and any remaining vegetables for soup made with some of the meat. Slice about a half-inch thick. Trim the fat from any leftover cottage roll slices. Cube the slices then return to the pot with stock and extra vegetables for soup the following day. If you find there is not enough leftover vegetables for soup but plenty of meat and stock, get creative. Stir in a cooked beans (eg. navy, black, kidney) or noodles or add more vegetables or a combination of any of the ingredients mentioned. The resulting soup is quite nice by itself but would be tasty with drop dumplings as well. Cooking a cottage roll dinner is one pot cooking that can be done on the stovetop as this one was, in the slow cooker or even in the countertop roaster. The important things to remember is to keep the cottage roll covered with water and to cook slowly so the meat is tender. This really is a simple, low prep yet tasty meal that is economical as well. It made enough for dinner for two that evening, soup for four the following day with enough leftovers for two.
• 2

  I served the cottage roll with the vegetables on the side. A small garden salad and dinner rolls completed the meal. I was quite pleased with the results of this one pot meal.
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