Saurbraten--Pennsylvania Dutch Cooking

Directions

1. 1

   1 ea Chuck or pot roast, 2" thick 1 x Vinegar (this means .as ne 2 ea Large onions, sliced 4 ea Slices of bacon 1 tb Whole cloves 1 ts Who

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" pieces and chop fine 1 tablespoon of the onion which has been soaking in

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