Sauerbraten

1/4 lb Bacon

3/4 lb rolled roast

1 dash pepper

1 med onion, sliced

1 ea bay leaf

2 tbsp parsley

3/4 cup vinegar

3/4 cup water

1/2 cup sugar

2 tbsp butter

4 tbsp flour

1/2 cup cream

3/4 cup raisins

2 tsp salt

2 tsp nutmeg

Lard roast with bacon (cut slits in roast to make pockets; stuff bacon into pockets.) Rub meat with pepper/salt/and nutmeg. Place in crock or enamel pan; add onion/bay leaf/and parsley. Heat vinegar/water/and sugar to boiling and pour over meat. Cover and set in cool place over night. Drain meat; brown in butter in heavy skillet and add 1/2 c. of the liquid in which the meat soaked; and the onion. Cover and simmer very slowly for 3 hours or until meat is tender; adding more of the spiced liquor as the liquid evaporates. When done; remove meat to make gravy. Blend flour and cream slowly add small amounts of the liquid from the cooked meat; (this prevents the cream from curdling). Add raisins and stir over direct heat. Serve with Spaetzle.