John Myers
Ingredients for 4 servings:
- 1 kg meat (horse meat, breast or foreleg)
- 2 large onions
- 4 peppercorns
- 3 bay leaves
- ¼ liter of water
- ¼ liter vinegar
- 1 bunch of soup vegetables
- 30 g bacon, sliced
- 50 g butter
- ¼ liter broth, hot
- Salt
- pepper
- Bread(s), the crust (or honey cake)
- Flour
- Sauce thickener
Instructions
Working time approx. 50 minutes; Rest period approx. 4 days; Total time approx. 4 days 50 minutes
Wash the piece of meat, pat it dry, and place it in an earthenware bowl. Peel and slice one of the onions. Mix the vinegar and water well. Add the sliced onions, peppercorns, and bay leaves to the bowl and pour the water and vinegar mixture over them. Cover the bowl and store it in a cool place for four to five days (depending on your taste), turning the meat daily. Peel and finely chop the second onion, trim and finely chop the soup vegetables. Remove the piece of meat from the marinade, rinse, and pat it dry. Then coat the meat in flour and wrap it in bacon slices. Heat the butter in a roasting pan and brown the meat on all sides. Briefly sauté the onion and soup vegetables. Carefully pour in the hot broth and add the bread crust (or honey cake) as seasoning. Let the roast simmer in the covered pan for about two hours. Thicken the gravy with a gravy thickener.
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