Sour Pot Roast (German)

Ingredients

• A three or four pound pot roast
• one cup strong vinegar
• two of water
• Slice in an onion
• two or three bay leaves
• two or three cloves
• some whole peppers
• two tablespoons drippings

Method

1. 1

   Put the pot roast in an earthen vessel and cover with vinegar and water to taste.

2. 2

   Soak three days, turning once or twice a day.

3. 3

   Put in kettle drippings and brown the beef well all over, then pour in the vinegar, water, etc., and let boil two and one-half hours.

4. 4

   Take out meat, thicken gravy and serve.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 35. The excerpt below is the record exactly as published.

SOUR POT ROAST (GERMAN). A three or four pound pot roast larded, put in an earthen vessel and cover with vinegar and water to taste (one cup strong vinegar and two of water is good). Slice in an onion, two or three bay leaves, two or three cloves and some whole peppers. Soak three days, turning once or twice a day. Put in kettle two tablespoons drippings

Cook this with the app: pantry check, scaling, and the assistant.