The Saturday Sip: December 17th, 2022
Your inspirational etiquette tip, Emily Post quote and an Emily Post Cookbook recipe to start your weekend off right!
The Tip
Acts of chivalry were designed to show respect and consideration, especially toward women. Holding doors, helping with coats, holding chairs, and rising from the table to greet a lady to name a few. For decades now we’ve been moving away from gendered versions of chivalrous acts. Turns out not all women appreciate these acts all the time and men and people who identify as gender non-conforming might not mind receiving a little chivalry. Rather than throw out chivalrous acts or claim they are a must-do, we’ve settled in the space of asking first. Ask if someone would like their chair held for them. Ask if someone would like their coat held for them. Asking first honors the respect and consideration at the heart of chivalrous acts, without forcing them on those who don’t appreciate it.
The Recipe
There’s something so comforting about a warm pot roast served up with classic sides like roasted vegetables and mashed potatoes. Tell us, is it wrong to drool in appreciation for and anticipation of this dish?
Pot Roast
This is even better when served the next day either cold or reheated.
Pg 72 of The Emily Post Cookbook, 1951
Time: 5 1/2 hours
Serves: 6, with enough left over for 2 the next day
Ingredients
5-6lbs pot roast
1 tbsp dry mustard
1 tbsp salt
1 tsp poultry seasoning
1 tbsp brown sugar
1/4 tsp pepper
3 tbsp bacon fat
2 medium onions, sliced fine [thinly]
2 leeks, tops and roots cut off
1 small parsnip
6 carrots
1 tbsp tarragon vinegar
1 tbsp wine vinegar
1/3 cup red wine
10 small white onions, peeled [pearl/creamer onions]
1 green pepper
1 tsp chopped parsley
1 bay leaf
1 tsp thyme
1 can condensed beef consumme
1 cup celery [chopped]
1/2 basket [your guess is as good as ours] Brussels sprouts or 1 cup green peas
Directions
Mix mustard, salt, poultry seasoning, sugar and pepper well, then rub and press into all arufaces of roast.
Brown roast slowly on all sides in bacon fat. A large pair of tongs will facilitate this. If the meat is larger and browning this way too difficult, brown it by placing in a very hot, 500-525 degree F., oven for 20 minutes.
Add onions, leeks, cut up parsnip, 1 carrot, cut in large pieces, and vinegar. Cover tightly in self-basting skillet or Dutch oven and simmer slowly 3 1/2 hours. The red wine is not necessary, but if you have some, it does help to make this dish superdelicious.
Open, skim off grease, add consume, onions, the 5 carrots, peeled and cut in 1/2 inch-thick slices, green pepper, peeled and cut into small pieces, parsley, Brussels sprouts, celery, bay leaf, thyme. Cover again, simmer for 1 1/2 more hours.
The Quote
Thanks for joining us for the Saturday Sip! We hope you’re feeling inspired and ready to tackle whatever you have going on this weekend, whether that’s festive frivolity, outdoor adventures, or binging your favorite series (or book!) cozied up on the couch.
Keep an eye out for Monday’s podcast episode, bonus question, and etiquette extra!
Until then, take care!
Lizzie and Dan
Today was the first time I actually read through your Saturday Sip. I enjoyed it very much. I am one of the women who love chivalry. It doesn't mean you are less of a person because someone does you a favor. I don't understand what happened when women started feeling chivalry was demeaning.
I also enjoyed the recipe and will be printing it out and trying it. It does sound a little more special than the one I am currently using.
Thank you for being there today.
Great advice in the quote.