Place a piece of lean beef in vinegar and let it soak for two days. After draining, lard freely with fat bacon, dust with pepper, salt, and mixed spices, and brown thoroughly in a frying-pan with melted butter. Next place the meat in a saucepan with a pint of boiling water, sliced carrots, an onion, the rind of a lemon, and any herbs that are preferred. Cover and let it simmer gently for three hours. After taking out the meat skim the gravy, thicken with flour, add a little vinegar, and pour over the meat.

This dish is usually eaten with sauerkraut.