Rheinlscher Sauerbraten - cooking recipe

Ingredients

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)

Preparation

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