| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Beef, Main dish, Meats |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chuck or pot roast, 2" thick |
|
|
Vinegar (this means …as ne |
| 2 |
|
Large onions, sliced |
| 4 |
|
Slices of bacon |
| 1 |
tb |
Whole cloves |
| 1 |
ts |
Whole alspice |
| 1 |
ds |
Sugar |
INSTRUCTIONS
Place meat in non-reactive dish or bowland cover with wolution of half
vinegar and half water, put in two large onions, sliced. Do this two or
three days before the meat is wanted. On the day before it is to be cooked,
cut 4 slices of bacon into 1" pieces and chop fine 1 tablespoon of the
onion which has been soaking in the vinegar. Cut holes in themeat 1 or 2
inches apart and stuff bits of the bacon and chopped onion into the holes.
Put the meat back into the solution, add 1 tablespoon whole cloves and 1
teaspoon whole allspice. Bake the meat as a pot roast in part of the
solution, until tender. Use more of the solution, adding sugar to taste, in
making the gravy which will be almost black.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: He’s holding your atoms together”