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 2 kohlrabis cut in cubes

 ¼ celery root cut in cubes

 ½ parsley root cut in cubes

 2 onions, cut up small

 3 carrots cut in cubes

Preparation:

When serving, be careful to place the roast on the platter without dropping some of the vegetables. The gravy may be served with it.

Remarks:

No. 14—SOUR ROAST.

Quantity for 6 Persons.

 4 lbs. of meat

 2 qts. of vinegar

 1 onion cut in slices

 10 pepper-corns

 3 bay-leaves

 3 cloves

 Some salt

 2½ tbsps. of flour

 2 tbsps. of drippings

 ½ glass red wine

 ⅛ lb. of bacon

Preparation:

Heat the lard and fry the meat light brown on both sides and place it on a platter. Brown the flour in the lard and pour on the vinegar with the spices, water and salt. Put in a piece of honey cake (Pfeffer Kuchen) if on hand, and ½ tablespoonful of sugar, boil all and put the roasted meat into this gravy. Cover the roast and bake in the oven for 2½ to 3 hours, turning and basting frequently with the gravy. One-half hour before done, pour in the red wine.

When the roast is tender, finish the gravy. Put the roast on a platter, take all grease off the gravy and strain it. If it is too thick, add more water, if not sour enough, add more vinegar.