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Sauer-Braten

(Germany.) Steep a good-sized piece of beef in vinegar for 2 days. Drain it, lard it with bacon, dust it with mixed spices ground fine, salt, and pepper, and brown it in melted butter or dripping. Add them 2 carrots, and 2 onions sliced, a bayleaf, parsley, thyme, and sweet marjoram, also the rind of a lemon, and 1 pint of boiling water. Simmer, covered, for 3 hours. Take out the meat, skim the gravy, add vinegar to taste, thicken it with a little flour, then strain, and pour over the meat Serve with sauer-kraut.