1 c. vinegar
1 tbsp. salt
4-5 slices bacon, diced
3 tbsp. pickling spices
3 carrots, sliced
3 stalks celery, sliced
1 lemon, sliced
1 parsley root, sliced
1 med. onion, sliced
Water (enough to cover meat)
4 lb. beef tenderloin

Cool the liquid and put the meat into it. Let meat, in liquid, stand in refrigerator for at least 1 week, turning meat every couple of days. Next, put meat and liquid into a roasting pan and cook covered in a medium oven for 3 hours or until meat is tender, turning at once.

Remove meat to platter and strain liquid into another pot. Grind vegetables and return to liquid. In a frying pan, melt 1/8 pound (1/2 stick) butter with 2 tablespoons flour and brown lightly. Add a little cold water and mix into liquid after bringing it to a boil.

In mixer, blend 1 pint of sour cream, 1 pint of half & half and just enough water to thin for pouring into boiling liquid. Stir until gravy is thick. Strain to make your have no lumps in gravy. Serve with dumplings. Delicious.