|Beef round/Chilled carbonated water||4 Pound|
|Salt||1 1⁄2 Tablespoon|
|Onion||1 , sliced|
|Vinegar||1 Cup (16 tbs)|
|Unsmoked bacon joint||1⁄8 Pound|
|Bacon||1⁄8 Pound, unsmoked|
|Flour||2 1⁄2 Tablespoon|
|Granulated sugar||2 Tablespoon|
|Gingersnaps||6 Small, crushed|
|Red wine||1⁄2 Cup (8 tbs)|
|Sweet cream/Sour cream||1⁄4 Cup (4 tbs)|
|Cream||2 Tablespoon (Sweet or sour)|
Wipe meat with damp cloth and trim off gristle, rub with salt, place in an earthenware crock or a glass bowl; pour over a pick ling brine made with onions, spices, vinegar and enough water to cover meat.
Allow to marinate 48 hours, turning the meat twice daily.
Remove meat from liquid reserving 2 cups of brine, cut bacon into strips 1/3" thick and 2 1/2" to 4" long.
Pierce meat with a pointed knife and insert bacon.
Heat drippings in skillet and lightly brown meat on all sides.
Remove meat from skillet and place in roasting pan and pour over the following sauce: brown flour in skillet with the drippings, add sugar, gingersnaps, salt and pepper to taste and 2 cups brine; boil until smooth and creamy.
Pour over the meat and roast in hot oven (400F°) allowing 20 to 30 minutes to the pound.
Baste frequently during roasting.
Add the red wine 1/2 hour before end of roasting time.
If too thick or sour add water; or if not sour enough, add vinegar to taste.
Sweet or sour cream may be added to gravy before serving.
Potato dumplings are the best accompaniment to the dish.