4 to 5 pounds beef rump

1/2 cup vinegar1/2 tsp mixed whole spices

2 small onions

salt and pepper

1/4 lb salt pork

2 cups water

1 cup sour cream

2 Tablespoons of flour

Cut salt pork into small pieces. Make incisions in the roast and fill with salt pork in two or three inch spaces. Place into earthenware vessel, cover with vinegar, water, spices, salt and onions. Let stand overnight.

The next day put meat and liquid into a roaster and bake uncovered at 325F until meat is tender, basting the meat at frequent intervals. Strain sauce in roaster and add the flour blended wih sour cream. Stir well and boil three minutes. Slice the beef. Place on a platter and cover with gravy.