No. 2 Heat one tablespoon of fat in a frying-pan, when hot cut up one-quarter of an onion in it, and fry light brown, then brown one tablespoon cracker meal or flour and add two tablespoons of grated horseradish; let this brown a bit, then add some soup stock, one tablespoon of brown sugar, two cloves, two bay leaves, salt, pepper and two tablespoons of vinegar. Let cook a few minutes then add one more tablespoon of horseradish and if necessary a little more sugar or vinegar. Lay the meat in this sauce and cover on back of stove until ready to serve. If gas stove is used, place over the simmering flame.