anything funnier than a German orchestra trying to play rag-time music
we have never heard it. It is unconscious humor on part of the
orchestra, consequently is all the more excruciating.

But if you really love good music--music that has melody and rhythm and
soothing cadences, go to the Heidelberg Inn and listen to the concert
which is a feature of the place every evening. And while you are
listening to the music you can enjoy such food as is to be found nowhere
else in San Francisco, for it is distinctly Heidelbergian. We asked for
the recipe that they considered the very best in the restaurant, and
Hirsch, with a shrug of his shoulders, said: "Oh, we have so many fine
dishes." We finally got him to select the one prized above all others
and this is what Chef Scheiler gave us:

German Sauer Braten

Take four pounds of clear beef, from either the shoulder or rump, and
pickle it for two days in one-half gallon of claret and one-half gallon
of good wine vinegar (not cider). To the pickle add two large onions cut
in quarters, two fresh carrots and about one ounce of mixed whole
allspice, black peppers, cloves and bay leaves.

When ready for cooking take the meat out of the brine and put in a
roasting pan. Put in the oven and brown to a golden color. Then take it
out of the roasting pan and put it into a casserole, after sprinkling it
with two ounces of flour. Put into the oven again and cook for half an
hour, basting frequently with the original brine.

When done take the meat out of the sauce. Strain the sauce through a
fine collander and add a few raisins, a piece of honey cake, or ginger