Put the meat in a deep plastic or glass container. Bring the vinegar, water, sugar, onion, carrot, celery, bay leaf, peppercorns, allspice and juniper berries and clove to the boil in a saucepan. Pour the hot mixture over the meat, cover and leave in the fridge for 2 days, turning the meat occasionally.
Remove the meat, reserving the marinade. Roll the strips of lard in a mixture of salt and pepper and lard the meat (make incisions in the meat and insert a strip of lard in each). Season the meat with salt
Heat the butter in a large
heavy-based saucepan and brown the
meat. Measure the marinade and dilute
with an equal quantity of water. Add the
liquid to the meat in the saucepan and
bring to the boil. Cover, reduce the heat and simmer slowly for 2 hours or until the meat is meltingly tender. Remove the meat from the saucepan and keep warm
while preparing the sauce.
SAUCE: Strain the cooking liquid,
reserving 300 to 350 ml. Add the sultanas,
ginger biscuits, cream, apple jelly and
salt to add taste to the liquid and simmer for 10 minutes.
Carve the meat into thick slices, spoon the sauce on top and serve.