Lard an 8 lb piece of beef rump (cf. Remarks) with pork fat cut into pieces as thick as a finger. Place the beef in an earthenware pot and add 1 bottle of red beer vinegar* and ½ bottle of Rhine wine vinegar or any good, ordinary wine vinegar. Add 25 allspice, 2 onions, 1 zolotnik cloves, and 5 bay leaves. Marinate the beef in the vinegar for 3 days, then add 1½ glasses cold water to the marinade, seal the pot with dough, and set in a hot oven for 4 hours. Remove the pot from the oven, pour off all the liquid, strain, and mix with 1 raw egg and 4 sheets of gelatin. If there is not enough liquid to cover the beef, add some good brown bouillon.** Bring to a boil 3 times, strain, pour over the beef, and cool. Beef prepared in this manner may be taken on the road while traveling in the summer. It is very tasty and will not spoil; also it is good as a snack at teatime.
