Directions:
• For six people. Take 4 pounds of rump, chuck or sirloin, pound it, put into 2 quarts vinegar with 1 onion cut into slices, 10 pepper-corns, 3 bay leaves, 3 cloves and salt. Leave there for 4 days. Turn over once in a while. After this time, take out and lard with bacon cut into pieces 1 – 3 inch thick and 2 ½ inches only. Pierce meat with a pointed knife and insert the bacon. Heat the…