Victor Sack commented about adding gingersnaps:

> which is perhaps what gingersnaps are supposed to replace. However,
> almost invariably, these ingredients are crumbled into the ready or
> almost ready sauce, in order to bind it together with, or instead of,
> flour or starch - they are not a part of the braising liquid.

The two recipes that I use (and combine the both of best worlds) do not
use gingersnaps. However, the last two times I've made it for Bob I
added crushed g-snaps to the sauce and simmered till you couldn't tell
they'd been added. It did impart a lovely flavor and richness to the
sauce/gravy. My gravy was extremely good before the addition, but I
think I will continue using gingersnaps. Maybe not authentic by your
books (or mine) but still very, very good.

--Lin