Instructions: Dissolve salt & sugar in hot water; stir in pickling spice. Place meat in casserole dish & sprinkle with garlic. Cover meat with salt water, put on lid nd allow to stand for 3 weeks in a cool dry place, turning meat once a day. To prepare for cooking, rinse meat & soak in clean water overnight. Pour off water. Put in deep heavy pan or Dutch oven; add fresh water just to cover. Simmer 4 hours.

Sauce: 2 Tbls. butter 1 Tbls. flour 1 Tbls. powdered mustard 1 pinch pepper 1 1/4 cups bear stock 3/4 cup half & half 2 Tbls. dried dill

Melt butter in a saucepan; stir in flour, mustard & pepper. Add a few Tbls. hot stock & whisk until smooth paste. Add remaining stock. Stir & simmer 5 minutes. Add cream & dill. Keep warm over low heat while meat is being sliced. Serve hot.

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