4 to 5 lb. roast (bottom round, top round, rump)

Place in bowl. Combine in saucepan and heat without boiling: 2 c. water 1 lg. onion, sliced 1/4 c. sugar 2 tsp. salt 10 peppercorns 3 whole cloves 2 bay leaves

Pour hot mixture over meat and allow to cool. Add 1 lemon, rinsed and cut into slices. Cover and set in refrigerator. Marinate for 4 to 5 days, turning meat over once each day. When ready to cook, remove meat from marinade and drain thoroughly. Strain and reserve marinade.

Heat 2 to 3 tablespoons butter in heavy kettle or Dutch oven over low heat. Add meat and brown slowly on all sides. Slowly add 2 cups of reserved marinade. Bring liquid to boiling; reduce heat; cover and simmer 3 hours or until tender when pierced with fork. Add more marinade if necessary. Remove meat to warm platter. Pour cooking liquid from kettle and set aside for gravy.

Gravy: Melt 1/4 cup butter in kettle; blend in 1/4 cup flour. Heat until golden brown. Add gradually 3 cups of reserved cooking liquid. Cook until gravy thickens.

Sauerbraten can be made ahead of time and reheated when ready to serve.