Peking Roast

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   With sharp

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   knife cut slots in roast; insert slivers of onion. Put meat in bowl and slowly drizzle white vinegar over it. Cover

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   tightly

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   and

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   refrigerate

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   overnight.

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   Pour

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   off vinegar before cooking.

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   Wipe with a damp cloth.

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    Put in heavy pan; brown in

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    2

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    tablespoons

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    oil.

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    Pour

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    2 cups coffee over meat.

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    Add 2 cups water.

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    Cover and cook slowly about 6 hours.

No additional tips available.