Sour Roast

Name: Sour Roast
Yield: 6 servings
Ingredients: 4 lbs. of meat; 3 cloves; 2'qts. of vinegar; 1 onion cut in slices; 10 pepper-corns; 3 bay-leaves; 2% tbsps. of flour; 2 tbsps. of drippings; % glass red wine; Vs lb. of bacon

From The art of German cooking and baking, 1922

Serves 6

Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 14. The excerpt below is the record exactly as published.

SOUR ROAST. Quantity for 6 Persons. 4 lbs. of meat • 3 cloves 2'qts. of vinegar Some salt 1 onion cut in slices 2% tbsps. of flour 10 pepper-corns 2 tbsps. of drippings 3 bay-leaves % glass red wine Vs lb. of bacon

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