it first), then take out the bones, salt it well and lay it in the
bottom of a kettle, put a quart of sauerkraut on top of it and let it
boil slowly until tender. Add vinegar if necessary, thicken with a
grated raw potato and add a little brown sugar. Some like a few caraway
seeds added.


SAUERBRATEN

Take a piece of cross-rib or middle cut of chuck about three pounds, and
put it in a deep earthen jar and pour enough boiling vinegar over it to
cover; you may take one-third water. Add to the vinegar when boiling
four bay leaves, some whole peppercorns, cloves and whole mace. Pour
this over the meat and turn it daily. In summer three days is the
longest time allowed for the meat to remain in this pickle; but in
winter eight days is not too long. When ready to boil, heat one
tablespoon drippings in a stew-pan. Cut up one or two onions in it; stew
until tender and then put in the beef, salting it on both sides before
stewing. Stew closely covered and if not acid enough add some of the
brine in which it was pickled. Stew about three hours and thicken the
gravy with flour.


ROLLED BEEF--POT-ROASTED

Take one pound and one-half of tenderloin, sprinkle it with parsley and
onion; season with pepper and salt; roll and tie it. Place it in a pan
with soup stock (or water if you have no stock), carrot and bay leaf
and pot roast for one and one-half hours. Serve with tomato or brown
sauce.