---------- Recipe via Meal-Master (tm) v8.04
  
       Title: SAURBRATEN--PENNSYLVANIA DUTCH COOKING
  Categories: Beef, Main dish, Meats
       Yield: 4 servings
  
       1 ea Chuck or pot roast, 2″ thick
       1 x  Vinegar (this means ...as ne
       2 ea Large onions, sliced
       4 ea Slices of bacon
       1 tb Whole cloves
       1 ts Whole alspice
       1 ds Sugar
  
   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.
  
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