Method

This typically German dish consists of 3 or 4 lbs. of rump of beef, flattened out, rolled and tied with string. Put a few slices of fat bacon in the bottom of a saucepan, with a few sliced onions, then the meat, which should be covered with equal quantities of brown beer and water, ½ cup of vinegar, 1 tablespoon of brown syrup, and seasoned with salt, peppercorns, 2 or 3 cloves, and 1 bayleaf. Cover the saucepan, and simmer for 3 hours in the oven.

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