Sour Roast (German)

Ingredients

• 4 lb. beef (not sliced)
• 3 gills vinegar
• 3 gills water
• i onion
• pepper
• cloves
• I dessertspoonful dripping
• I dessertspoonful flour
• Salt
• Pepper
• Turnip
• Sour cream

Method

1. 1

   Boil the vinegar, let stand till quite cold, and add to it the water (equal parts).

2. 2

   Wash the meat and onion, and put with the pepper and cloves into earthenware jar, and cover well with the vinegar and water.

3. 3

   Then make perfectly air-tight, and let stand about 4 or 5 days, turning over each day.

4. 4

   Then put the meat in hot fat, and brown on both sides, along with onion, turnip, salt and pepper.

5. 5

   Then put on roasting tin and pour over it the gravy and the sour cream.

6. 6

   Cook slowly and baste it well.

7. 7

   If the gravy dries up, add a little water.

8. 8

   For sauce, take some of the vinegar the meat was steeped in, mix in the flour, and cook with the other gravy in the roasting tin.

Nutrition per serving

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 18. The excerpt below is the record exactly as published.

SOUR ROAST (German). 4 lb. beef (not sliced. | 3 gills vinegar. 3 gills water. | i onion, pepper, cloves. Boil the vinegar, let stand till quite cold, and add to it the water (equal parts). Wash the meat and onion, and put with the pepper and cloves into earthentvare jar, and cover well with the vinegar and water. Then make perfectly air-tight, and let stand about 4 or 5 days, turning over each day. I dessertspoonful dripping. I dessertspoonful flour. Salt. Pepper. Onions. Turnip. Sour cream

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