2 tbsp. butter
1 onion
1 lemon
1-2 cloves garlic
1 can beer
1/2 bottle or less Worcestershire
Vinegar
1 sm. bottle apple cider

Brown onion in butter. Add garlic, lemon juice and peel. Add Worcestershire, beer and vinegar; warm and use as sop to marinade meat and baste (sop) onto cooking meat.

Later: Add catsup, mustard, brown sugar, salt and pepper to taste. A bouillon cube adds flavor. Flour may be used to thicken sauce if preferred. Serve over cooked meat.