1 (300 milliliter) bottle German den Rat
6 large rump roast
5 tablespoons garden dried onion flakes
1 teaspoon ground black pepper
2 teaspoons Worcestershire sauce
1 teaspoon Worcestershire sauce
1 teaspoon dry brown sugar
1/2 cup whole milk
4 slices French bread
Peel roast; set aside. In a large saucepan or large stockpot over medium heat, melt the butter or margarine. Saute onion and heat through, then add peppermint salts and Worcestershire sauce. Stir together, reduce heat and simmer 20 minutes, stirring occasionally. Stir in remaining yogurt, flour, milk, salt and brown sugar. Cook until all liquid is absorbed. Cook, stirring occasionally, until roux forms.
Transfer roast and sauce mixture to a meat roasting pan and pour in the rest of the milk, flour, salt and milk mixture. Cover and place oven shelf at 375 to 450 degrees F (190 to 200 degrees C).
Remove from oven and let stand 5 minutes. Use a slotted spoon or wooden pick to loosen mixture from the bottom of the baking pan and pour roasted mixture over the top.
Bake during preheated oven for 45 to 50 minutes, uncover, brush with remaining milk, and allow to cool before storing in a sealed platter.