"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Sauerbraten Recipe

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This recipe for Sauerbraten, by , is from The Weisz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeanette Weisz
Added: Saturday, November 15, 2008


4-6 lb Rump Roast
1 large Onion (sliced)
1/4 of a Lemon
1 handful of Pickle Spice
1/4 c. Sugar
6 oz. Red Wine Vinigar
Garlic Cloves (to taste)
Salt (to taste)
Pepper (to taste)
3-4 Gingersnaps

Combine meat and other ingrediants except Gingersnaps in bowl. Cover with wax paper and let set 24 hours. Turn the meat several times.
Day 2 - take meat out of sauce. Put shortening in a pan and brown the meat on all sides. Strain the sauce adn pour over teh meat. Add some water and cook slowly for 3 hours. Towards the end add 3 or 4 gingersnaps




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