Dorothy Earsley Meats 2 tablespoons shortening 1 clove garlic, sliced 4 to 5 pound rump roast 1 cup sliced onion 1 teaspoon celery salt 1/4 teaspoon pepper 1/4 cup honey 2 tablespoons vinegar 3 tablespoons ginger 2 tablespoons soy sauce Melt shortening in a heavy Dutch oven with a tight cover. Add garlic and cook slowly. Remove the garlic when it begins to brown. Brown the meat on all sides, turning as needed. Add onion; sprinkle celery salt and pepper over the meat. Combine honey, vinegar, soy sauce, and ginger. Pour over the meat. Cover and cook slowly over very low heat until the meat is fork tender, 3 to 3 1/2 hours. Turn the meat and baste several times; add more liquid if needed. Transcribed from a two-card recipe headed “From the kitchen of Dorothy Earley.”