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meat is then rubbed with salt and the spices and put into vinegar for ½ hour. The vegetables, which have been cut into small pieces, are stewed in the given quantity of butter until soft. Add salt, and a little water from time to time to prevent the vegetables from becoming brown. The meat is fried in a pan with butter or lard for ½ hour, turning occasionally. One-half of this fried meat is put into a flat pan, the stewed vegetables are put on top and the other half of the meat is placed on top of this and the whole is thus baked ¾ hour in a medium hot oven. From time to time drop on a little butter.
When serving, be careful to place the roast on the platter without dropping some of the vegetables. The gravy may be served with it.
Remarks: When the roast is ready for baking you can roll it in a piece of oiled paper and bake it in that.
Quantity for 6 Persons.
- 4 lbs. of meat
- 2 qts. of vinegar
- 1 onion cut in slices
- 10 pepper-corns
- 3 bay-leaves
- 3 cloves
- Some salt
- 2½ tbsps. of flour
- 2 tbsps. of drippings
- ½ glass red wine
- ⅛ lb. of bacon
Preparation: For the sour roast take the same kind of meat as in No. 11, pound it, put it into vinegar with the spices and leave it in that for 4 days, turning it over once in a while. After this time take it out and lard it with bacon cut into pieces one-third inch thick and 2½ inches long. Pierce the meat with a pointed knife and insert the bacon.
Heat the lard and fry the meat light brown on both sides and place it on a platter. Brown the flour in the lard and pour on the vinegar with the spices, water and salt. Put in a piece of honeycake (Pfeffer Kuchen) if on hand, and ½ tablespoonful of sugar, boil all and put the roasted meat into this gravy. Cover the roast and bake in the oven for 2½ to 3 hours, turning and basting frequently with the gravy. One-half hour before done, pour in the red wine.
When the roast is tender, finish the gravy. Put the roast on a platter, take all grease off the gravy and strain it. If it is too thick, add more water, if not sour enough, add more vinegar.
Potato dumplings or noodles are good with this roast.
