Recipe: Modern Sauerbraten (using pot roast, 1950's)

MODERN SAUERBRATEN

1 (3 to 4 pound) arm or blade pot roast
3 tablespoons flour
3 teaspoons salt
1/4 teaspoon ground black pepper
3 tablespoons lard or drippings
1/4 cup vinegar
1/4 cup water
1 cup onion, sliced 1/4-inch thick
1 bay leaf
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup raisins
1/4 cup gingersnap crumbs

Mix together flour, salt and pepper. Dredge pot-roast with seasoned flour and brown in lard or drippings. Pour off drippings.

Add vinegar, water, onion, bay leaf, allspice, cinnamon and cloves. Cover tightly and simmer 3 hours.

Remove bay leaf. Add raisins and continue cooking 30 minutes or until meat is tender and raisins are done.

Thicken liquid with the gingersnap crumbs for gravy.

Makes 6-8 servings
Source: recipe booklet: Meat Recipe Rally by Williams Packing and Storage Locker Co., Home of Hillbilly Brand, 1958-59