3-4 lb. pot roast
2 tbsp. lard or drippings
1 tsp. salt
1/4 c. water
1 beef bouillon cube
2/3 c. brown sugar
1/2 tsp. ginger
1/2 tsp. dry mustard
1 green pepper, cut in 1 inch pieces
1 head cauliflower, cut in florets
Cooked rice
1 tsp. salt
1/4 c. vinegar
1/4 c. catsup
1 tbsp. soy sauce
1 onion, sliced
1/2 c. sliced sweet pickles
2 tbsp. cornstarch
2 tbsp. water

Brown pot roast in lard. Pour off drippings. Add 1 teaspoon salt, 1/4 cup water and bouillon. Cover tightly and cook slowly 1 1/2 hours. Combine sugar, ginger, mustard, 1 teaspoon salt, vinegar, catsup, soy sauce, and onion. Add to meat and continue cooking 1 1/2 hours or until meat is tender.

Cook cauliflower in boiling water for 5 minutes. Drain. Add cauliflower, green pepper, and sweet pickles to pot roast. Cook 5 minutes. Remove pot roast to heated platter. Mix together cornstarch and 2 tablespoon water. Add to cooking liquid. Cook, stirring constantly, until thickened and clear. Serve vegetables and sauce with pot roast and rice.