Rheinlscher Sauerbraten

• 5 lb. rump of beef
• bacon or salt pork for larding
• salt
• 3 c. white vinegar (approximately)
• 3 c. water
• 1 large onion, sliced
• 2 bay leaves
• 8 cloves
• 8 peppercorns
• 1 Tbsp. pickling spices
• 1 large carrot, scraped and sliced
• 4 slices bacon
• 2 Tbsp. butter
• 2 large onions, sliced
• 1 bay leaf
• 6 cloves
• 2 Tbsp. butter
• 3 Tbsp. flour
• 2 Tbsp. sugar
• lemon juice to taste
• gingersnaps (optional)

1. Beef should be well larded with thin strips of bacon.
2. Tie meat with string in several places so it can be turned.
3. Rub meat with salt and place in deep close fitting glass or earthenware dish.

rump of beef, bacon, salt, white vinegar, water, onion, bay leaves, cloves, peppercorns, pickling spices, carrot, bacon, butter, onions, bay leaf, cloves, butter, flour, sugar, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=296833 (may not work)