3 or 4-pound roast - lamb, mutton, pork or beef 1/2 cup salad oil 2 tablespoons vinegar 1 cup water 1/3 cup flour

4 cups beef stock 3/4 . teaspoon dry mustard Dash pepper 1/8 teaspoon celery salt Salt to season, about 1 teaspoon

Select meat which can be easily sliced across the grain. Mix salad oil and vinegar together and let meat stand in the mixture overnight. Place meat in a baking dish, add water and mixture in which meat was marinated. Bake, uncovered in a 350° F. oven for 1 1/2 to 2 hours or until tender. Baste several times during the roasting period and turn once so meat will be browned on both sides. Add additional water, if necessary. About 1/2 hour before serving time, remove 1/3 cup fat from the baking dish, to a skillet, blend in flour and cook until flour is brown. Add beef stock or its equivalent in canned soup or dissolved bouillon cubes, gradually, stirring constantly. Add remaining seasonings. Serve sliced, in a heated covered dish, with sauce in a separate hot bowl - for 6 to 8 persons.