Bacon can be glazed in a pan. Cut the meat into finger-thick slices and fry together with the chopped onions in the bacon fat. Season with salt and pepper and continue roasting until the meat until color is.

Deglaze with 3 to 4 ladles of warm water and vinegar and simmer the whole 2 hours. Then mix the potato flour and butter (butter, flour), type in the Bärglerfleisch and let cook another 15 minutes. The meat on a deep platter and pass through a screen coated sauce.