Instructions: Marinate meat in enough water to cover, with salt and vinegar, overnight. Remove meat from the marinade and put in a kettle with fresh water to cover; add extracts, pickling spices, onion and garlic salts, and bay leaf, and simmer gently, covered, for 2 1/2 to 3 hours. Rinse meat under hot water and dry well with paper towels. Dust with seasoned flour and brown in melted lard in a baking dish to form a crust. Cover dish and bake at 350 degrees for 30 to 45 minutes. Pour lard off. Heat gravy, melt jelly in it, and pour over meat. Let heat gently for 10 minutes.

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