Recipe - Saurbraten

1 Chuck or pot roast, 2" thick
Vinegar (this means ...as ne
2 Large onions, cut or sliced up
4 Slices of bacon
1 tablespoon Whole cloves
1 teaspoon Whole alspice
1 ds Sugar

Place meat in nonreactive dish or bowland cover with wolution of half
vinegar and half water, put in two large onions, cut or sliced up . Do this two
or three days before the meat is wanted. 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 the vinegar. Cut
holes in themeat 1 or 2 inches apart and stuff bits of the bacon and
chopped onion into the holes. Put the meat back into the solution,
add 1 tablespoon whole cloves and 1 teaspoon whole allspice. Bake the
meat as a pot roast in part of the solution, until tender. Use more
of the solution, adding sugar to taste, in making the gravy which
will be almost black.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip