"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
1 4 to 5 round or rump roast 1/2 cup oil 1/2 cup chopped onion 2 tsp. salt 2 Tbsp.mixed pickling spices 1 cup red wine vinegar 3 cups water 1/2 cup packed brown sugar 12 gingersnap cookies, crushed
Brown roast in oil in heavy skillet. Pour off oil and add onion, salt, spices, vinegar, water and sugar. Simmer 3 to 4 hours, until meat is tender. Remove meat and keep it warm. Strain liquid and measure 4 cups of the broth into the skillet. Add gingersnaps and cook and stir until smooth and slightly thickened. Serves 8.
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