Saurbraten--Pennsylvania Dutch Cooking

1. 1

   Place meat in non-reactive dish or bowland cover with wolution of half vinegar and half water, put in two large onions, sliced.

2. 2

   Do this two or three days before the meat is wanted.

3. 3

   On the day before it is to be cooked, cut 4 slices of bacon into 1 inch pieces and chop fine 1 tablespoon of the onion which has been soaking in the vinegar.

4. 4

   Cut holes in themeat 1 or 2 inches apart and stuff bits of the bacon and chopped onion into the holes.

5. 5

   Put the meat back into the solution, add 1 tablespoon whole cloves and 1 teaspoon whole allspice.

6. 6

   Bake the meat as a pot roast in part of the solution, until tender.

7. 7

   Use more of the solution, adding sugar to taste, in making the gravy which will be almost black.

* Per serving · 4 servings · Values may vary.