Sour Roast

Ingredients

• a piece of beef of 4 pounds from the lower sirloin
• y, pound larding pork
• 1 onion
• 1 tablespoonful salt
• Y, tablespoonful pepper
• V4 teaspoonf ul allspice
• 1 pint of strong white vinegar
• Y, pint of water
• 2 onions cut into slices
• 6 cloves
• 2 bay leaves
• 12 whole peppers
• 1 tablespoonful sugar
• 1 tablespoonful cornstarch
• Y2 cnpf ul cold water

Method

1. 1

   Prepare the meat with incisions and fill with pork strips.

2. 2

   Marinate in vinegar and water with onions and spices for 3 days.

3. 3

   Roast in a pan with marinade for 2.5 hours.

4. 4

   Remove strings, garnish, strain gravy, mix cornstarch with water, add to gravy, and serve.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 158. The excerpt below is the record exactly as published.

Sour Boast. — Select a piece of beef of 4 pounds from the lower sirloin ; cut y, pound larding pork into finger-thick strips, chop fine 1 onion, mix it with 1 tablespoonf ul salt, Y, tablespoonful pepper, V4 teaspoonf ul allspice ; make incisions 1 inch apart in the meat with a pointed knife, roll the pork strips separately in the onion seasoning; put one into each incision; rub the remaining seasoning all over the meat, tie it into a round shape. Place the meat into a bowl, mix 1 pint of strong white vinegar with Y, pint of water, pour it over the meat; add 2 onions cut into slices, 6 cloves, 2 bay leaves, 12 whole peppers, cover and set in a cool place for 3 days, turning the meat every day with a fork. When ready to cook put the meat into a roasting pan. add the vinegar, spice, BEEP. 237 and onions, also 1 tablespoonful sugar, set in a hot oven and roast 2Vs hours, or till done. Shortly before serving lay the meat on a hot dish, remove the strings, and garnish with potato dnmplings ; strain the gravy, remove the fat, mix 1 tablespoonful cornstarch with Y2 cnpf ul cold water, add it to the gravy, stir and cook a few minutes on top of stove (if too thick add sufficient boiling water to make a creamy sauce, boil 3 minutes). Pour a little of the sauce over the meat and serve the remainder in a sauce bowl. Stewed prunes can be served with this dish. Beef ft la Mode. — Procure a nice thick piece of beef off the lower sirloin weighing about 6 pounds; chop fine 1 onion and some parsley, add 1 tablespoonful salt

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