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 honey cake (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. No. 15—BEEF ROULADE. Quantity for 6 Persons. 2–2½ lbs. of beef cut into ½ inch thick slices ¼ lb. bacon cut into thin slices 1 onion chopped fine Salt, pepper 1½ tbsps. of flour ⅛ lb. of butter or lard 1½ cups of bouillon or water Preparation: The best meat for this is from the round. The meat slices are pounded and cut into squares, then sprinkled with salt and pepper, covered with bacon and onions, rolled up and fastened with twine or toothpicks. Heat the butter or lard and brown the roulades in it, sprinkle flour over and stew, adding some salt and the bouillon or water. Then stew slowly for 1 hour in a covered pan or pot. If the roulades are small it requires less time, if large it requires from 2 to 2½ hours. The roulades are served with the gravy after the twine or toothpicks have been removed. No. 16—BEEF GULASH. Quantity for 6 Persons. 2 lbs. of meat 2 small onions in cubes 1 tbsp. of lard Salt 1 pinch of paprika 1 cup of water 1 tbsp. of flour Preparation: The onions are stewed in the lard. The meat is cut into pieces 1½ inches thick and 1½ inches square and added to the stewed onions, stewed 10 minutes, flour, salt and pepper added, and stewed 10 minutes longer, and then 1 cup of water poured over. In a covered pot or pan it is now stewed for 2 to 2½ hours, stirring often. If it gets too dry, pour on more water. Gulash must not be too juicy. A little red wine may be added. Remarks: From leavings of roast beef fillets or pot roast you can prepare gulash in ½ hour. Instead of water you may use the left over gravy. No. 17—STEAMED BEEF-BRISKET. Quantity for 6–8 Persons.