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Classic
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into a kettle, heat it, put in the meat, dredge a tablespoonful of flour over
it, and roast until brown all over, turning from time to time. Then pour in from
the side enough boiling water or better still half claret, and half water to
partly cover it, then put on the lid tightly and cook slowly, turning it after
the elapse of 1 1/2 hours, adding a cupful of pickles cut into cubes, together
with 1 spoonful of vinegar, 4 bay leaves or a few lemon slices, cover again and
cook slowly until tender, which will usually take from 2-2 1/2 hours. Then put
the meat into the dish in which it is to be served, skimming most of the fat
from the gravy; if the latter should be too thick add water to it, and if too
thin thicken with a little cornstarch, put some of this gravy over the meat and
bring the remainder to the table in a gravy boat. If the meat is to be served as
an entremet, truffles, mushrooms or chestnuts may be served with it. It is
usually served with vegetables of various kinds but macaroni are particularly
recommended. Very often the meat receives no preliminary roasting, but is
immediately put into the kettle, which is lined with sliced fat pork, carrots,
etc.; cover with white wine and meat broth and season with spices of various
kinds, according to taste. In France this kind of a roast is served with a
tomato sauce; in Bavaria, with a mushroom sauce, using for this purpose the
broth from the roast.
9. Sour Beef (Sauerbraten) No. 1. For a sour roast take a good, fat piece from
the round. In the Summer let it lay in vinegar 3-4 days and in the Winter 8-10
days. Then add bay leaves, cloves, allspice and perhaps a few juniper berries to
the vinegar; put it on the stove and bring to a boil; the meat should first be
freshened, then pour over it the boiling vinegar, which prevents the juices from
being lost from the meat. If the vinegar is very sharp mix with a little water.
As onions harden in vinegar they should not be added until ready to cook. In the
Summer the meat should bo kept uncovered in a refrigerator or other cool place,
turning it frequently, being careful not to do this with the hands. Before
cooking, lard the roast as follows, thereby making it juicier: Cut fat pork into
strips the length of a finger, turn them in a mixture of salt, pepper and ground
cloves, puncture the meat all over with a sharp
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