In honor of my b/f's grandfather who hailed from Germany I want to
prepare an authentic german meal for new years day.
Am trying to plan my sides around my main course which will be
Weisswurst -white german sausage- and that wasn't easy to find in the
metro Detroit area.
Need ideals just what kind of potato to serve -not mash- and other sides
plus type of breads.
I know there are a few in this group who live in or near Detroit who
may be can lead me to a speciality grocery store, as Frankenmuth is too
far for me to drive.
I would be grateful for any help I don't know authentic german food
from american version.
TIA

ms. tonya wrote:
> In honor of my b/f's grandfather who hailed from Germany I want to
> prepare an authentic german meal for new years day.
> Am trying to plan my sides around my main course which will be
> Weisswurst -white german sausage- and that wasn't easy to find in the
> metro Detroit area.
> Need ideals just what kind of potato to serve -not mash-

Grated potato pancakes. This is fairly simple but unless you're going to
cook them at once you you want to put the grated potatoes in water with a
dash of lemon juice to prevent discolouration. You then can squeeze out the
grated potatoes in a clean towel to remove excess liquid before cooking.

Peel and grate about 6 medium white potatoes; blend in minced onion, garlic,
salt & pepper, a Tbs. or so of flour and a tsp. of baking powder (NOT soda)
and a beaten egg or two (I'd add the egg one at a time and check for
consistency. You want the mixture to hold together but not be thick, but
also not runny.)

Drop the batter by tablespoonfuls into medium hot fat (oil) in a large
skillet over medium heat and cook on both sides until crispy. One thing you
don't want to do is cook them too fast so they brown outside but are still
raw inside. Once you've turned them, press with a spatula to gently flatten
them and brown the other side until golden.

> sides plus type of breads.
> I know there are a few in this group who live in or near Detroit who
> may be can lead me to a speciality grocery store, as Frankenmuth is
> too far for me to drive.
> I would be grateful for any help I don't know authentic german food
> from american version.
> TIA

ms. tonya wrote:
> In honor of my b/f's grandfather who hailed from Germany I want to
> prepare an authentic german meal for new years day.
> Am trying to plan my sides around my main course which will be
> Weisswurst -white german sausage- and that wasn't easy to find in the
> metro Detroit area.
> Need ideals just what kind of potato to serve -not mash-

Grated potato pancakes. This is fairly simple but unless you're going to
cook them at once you you want to put the grated potatoes in water with a
dash of lemon juice to prevent discolouration. You then can squeeze out the
grated potatoes in a clean towel to remove excess liquid before cooking.

Peel and grate about 6 medium white potatoes; blend in minced onion, garlic,
salt & pepper, a Tbs. or so of flour and a tsp. of baking powder (NOT soda)
and a beaten egg or two (I'd add the egg one at a time and check for
consistency. You want the mixture to hold together but not be thick, but
also not runny.)

Drop the batter by tablespoonfuls into medium hot fat (oil) in a large
skillet over medium heat and cook on both sides until crispy. One thing you
don't want to do is cook them too fast so they brown outside but are still
raw inside. Once you've turned them, press with a spatula to gently flatten
them and brown the other side until golden.

> sides plus type of breads.
> I know there are a few in this group who live in or near Detroit who
> may be can lead me to a speciality grocery store, as Frankenmuth is
> too far for me to drive.
> I would be grateful for any help I don't know authentic german food
> from american version.
> TIA

ms. tonya wrote:
> In honor of my b/f's grandfather who hailed from Germany I want to
> prepare an authentic german meal for new years day.
> Am trying to plan my sides around my main course which will be
> Weisswurst -white german sausage- and that wasn't easy to find in the
> metro Detroit area.
> Need ideals just what kind of potato to serve -not mash- and other
> sides plus type of breads.
> I know there are a few in this group who live in or near Detroit who
> may be can lead me to a speciality grocery store, as Frankenmuth is
> too far for me to drive.
> I would be grateful for any help I don't know authentic german food
> from american version.
> TIA

A traditional German-style New Year's dinner is pork roast with sauerkraut.
Take a pork butt, toss it in a crock pot, throw in a couple of jars of
sauerkraut (with juice), 1/4 cup white wine and some caraway seeds (I never
add those) and you have a wonderful meal (well in about 6 hours or so).
Very traditional New Years.

kili

ms. tonya wrote:
> In honor of my b/f's grandfather who hailed from Germany I want to
> prepare an authentic german meal for new years day.
> Am trying to plan my sides around my main course which will be
> Weisswurst -white german sausage- and that wasn't easy to find in the
> metro Detroit area.
> Need ideals just what kind of potato to serve -not mash- and other
> sides plus type of breads.
> I know there are a few in this group who live in or near Detroit who
> may be can lead me to a speciality grocery store, as Frankenmuth is
> too far for me to drive.
> I would be grateful for any help I don't know authentic german food
> from american version.
> TIA

A traditional German-style New Year's dinner is pork roast with sauerkraut.
Take a pork butt, toss it in a crock pot, throw in a couple of jars of
sauerkraut (with juice), 1/4 cup white wine and some caraway seeds (I never
add those) and you have a wonderful meal (well in about 6 hours or so).
Very traditional New Years.

kili

kilikini wrote:
> ms. tonya wrote:
>
>>In honor of my b/f's grandfather who hailed from Germany I want to
>>prepare an authentic german meal for new years day.
>>Am trying to plan my sides around my main course which will be
>>Weisswurst -white german sausage- and that wasn't easy to find in the
>>metro Detroit area.
>>Need ideals just what kind of potato to serve -not mash- and other
>>sides plus type of breads.
>> I know there are a few in this group who live in or near Detroit who
>>may be can lead me to a speciality grocery store, as Frankenmuth is
>>too far for me to drive.
>>I would be grateful for any help I don't know authentic german food
>>from american version.
>>TIA
>
>
> A traditional German-style New Year's dinner is pork roast with sauerkraut.
> Take a pork butt, toss it in a crock pot, throw in a couple of jars of
> sauerkraut (with juice), 1/4 cup white wine and some caraway seeds (I never
> add those) and you have a wonderful meal (well in about 6 hours or so).
> Very traditional New Years.
>
> kili
>
>
Ya beat me to it Kili. Yup. I'm of german decent and we've had
saurkraut and pork for New Year's dinner for as long as I can
remember, and still do. We used to make our own when I lived in PA
and could get a good quality 'kraut cabbage (we used Danish Ballhead).
We'd make 50 gallon a year and New Years was always the first dinner
from the new crock.

Of course we had mashed potatoes and applesauce with it but you could
switch that. Fried potato pancakes maybe?

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

kilikini wrote:
> ms. tonya wrote:
>
>>In honor of my b/f's grandfather who hailed from Germany I want to
>>prepare an authentic german meal for new years day.
>>Am trying to plan my sides around my main course which will be
>>Weisswurst -white german sausage- and that wasn't easy to find in the
>>metro Detroit area.
>>Need ideals just what kind of potato to serve -not mash- and other
>>sides plus type of breads.
>> I know there are a few in this group who live in or near Detroit who
>>may be can lead me to a speciality grocery store, as Frankenmuth is
>>too far for me to drive.
>>I would be grateful for any help I don't know authentic german food
>>from american version.
>>TIA
>
>
> A traditional German-style New Year's dinner is pork roast with sauerkraut.
> Take a pork butt, toss it in a crock pot, throw in a couple of jars of
> sauerkraut (with juice), 1/4 cup white wine and some caraway seeds (I never
> add those) and you have a wonderful meal (well in about 6 hours or so).
> Very traditional New Years.
>
> kili
>
>
Ya beat me to it Kili. Yup. I'm of german decent and we've had
saurkraut and pork for New Year's dinner for as long as I can
remember, and still do. We used to make our own when I lived in PA
and could get a good quality 'kraut cabbage (we used Danish Ballhead).
We'd make 50 gallon a year and New Years was always the first dinner
from the new crock.

Of course we had mashed potatoes and applesauce with it but you could
switch that. Fried potato pancakes maybe?

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

ms. tonya wrote:
>
>In honor of my b/f's grandfather who hailed from Germany I want to
>prepare an authentic german meal for new years day.
>
>Need ideals

Ideals... excellent nexis for Krauts. <g>


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

ms. tonya wrote:
>
>In honor of my b/f's grandfather who hailed from Germany I want to
>prepare an authentic german meal for new years day.
>
>Need ideals

Ideals... excellent nexis for Krauts. <g>


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>ms. tonya wrote:
>>
>>In honor of my b/f's grandfather who hailed from Germany I want to
>>prepare an authentic german meal for new years day.
>>
>>Need ideals
>
>Ideals... excellent <S>nexis</S> nexus for Krauts. <g>
>
>Sheldon

sorry





---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>ms. tonya wrote:
>>
>>In honor of my b/f's grandfather who hailed from Germany I want to
>>prepare an authentic german meal for new years day.
>>
>>Need ideals
>
>Ideals... excellent <S>nexis</S> nexus for Krauts. <g>
>
>Sheldon

sorry





---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"ms. tonya" > wrote in message
...
> In honor of my b/f's grandfather who hailed from Germany I want to
> prepare an authentic german meal for new years day.
> Am trying to plan my sides around my main course which will be
> Weisswurst -white german sausage- and that wasn't easy to find in the
> metro Detroit area.
> Need ideals just what kind of potato to serve -not mash- and other sides
> plus type of breads.
> I know there are a few in this group who live in or near Detroit who
> may be can lead me to a speciality grocery store, as Frankenmuth is too
> far for me to drive.
> I would be grateful for any help I don't know authentic german food
> from american version.
> TIA
>===============


This is the Cabbage and Apple recipe that I use. I originally
got it from a 1940-something Time-Life Cookbook. It's absolutely
delicious and doesn't have very much fat in it. Note: The last
time I made it I was out of Currant jelly so I used Strawberry
Jelly/Jam and a teaspoon of raspberry extract and it was divine!
Cyndi


Rotkohl mit Apfeln (Red Cabbage and Apples)


Serves 4-6


32 oz Red Cabbage
2/3 c Red Wine Vinegar
2 TBSP Sugar
2 tsp Salt
2 TBSP Lard or Bacon Fat
2 med Cooking Apples, peeled, cored & cut into 1/2" wedges
1/2 c finely chopped Onions
1 Whole Onion - pierced with 2 whole Cloves
1 small Bay Leaf
1 c Boiling Water
3 TBSP dry Red Wine
3 TBSP Red Currant Jelly


Cut cabbage into quarters. Slice quarters into 1/8" wide strips.
Put into bowl, sprinkle w/ vinegar, sugar, & salt. Toss!


In a pan, melt lard over moderate heat. Add the apples, chopped
onions, and cook for 5 minutes or until brown. Stir frequently.
Add Cabbage, whole onion & bay leaf. Stir. Pour in boiling
water. Bring to a boil over high heat. Stir occasionally.
Reduce heat to lowest point. Cover & simmer for 1 1/2- 2 hours
until tender. Keep moist until done.
Just before serving, remove onion, bay leaf and stir in the wine
and jelly.

"ms. tonya" > wrote in message
...
> In honor of my b/f's grandfather who hailed from Germany I want to
> prepare an authentic german meal for new years day.
> Am trying to plan my sides around my main course which will be
> Weisswurst -white german sausage- and that wasn't easy to find in the
> metro Detroit area.
> Need ideals just what kind of potato to serve -not mash- and other sides
> plus type of breads.
> I know there are a few in this group who live in or near Detroit who
> may be can lead me to a speciality grocery store, as Frankenmuth is too
> far for me to drive.
> I would be grateful for any help I don't know authentic german food
> from american version.
> TIA
>===============


This is the Cabbage and Apple recipe that I use. I originally
got it from a 1940-something Time-Life Cookbook. It's absolutely
delicious and doesn't have very much fat in it. Note: The last
time I made it I was out of Currant jelly so I used Strawberry
Jelly/Jam and a teaspoon of raspberry extract and it was divine!
Cyndi


Rotkohl mit Apfeln (Red Cabbage and Apples)


Serves 4-6


32 oz Red Cabbage
2/3 c Red Wine Vinegar
2 TBSP Sugar
2 tsp Salt
2 TBSP Lard or Bacon Fat
2 med Cooking Apples, peeled, cored & cut into 1/2" wedges
1/2 c finely chopped Onions
1 Whole Onion - pierced with 2 whole Cloves
1 small Bay Leaf
1 c Boiling Water
3 TBSP dry Red Wine
3 TBSP Red Currant Jelly


Cut cabbage into quarters. Slice quarters into 1/8" wide strips.
Put into bowl, sprinkle w/ vinegar, sugar, & salt. Toss!


In a pan, melt lard over moderate heat. Add the apples, chopped
onions, and cook for 5 minutes or until brown. Stir frequently.
Add Cabbage, whole onion & bay leaf. Stir. Pour in boiling
water. Bring to a boil over high heat. Stir occasionally.
Reduce heat to lowest point. Cover & simmer for 1 1/2- 2 hours
until tender. Keep moist until done.
Just before serving, remove onion, bay leaf and stir in the wine
and jelly.

In article >, Tonya_049
@webtv.net says...
> In honor of my b/f's grandfather who hailed from Germany I want to
> prepare an authentic german meal for new years day.
> Am trying to plan my sides around my main course which will be
> Weisswurst -white german sausage- and that wasn't easy to find in the
> metro Detroit area.
> Need ideals just what kind of potato to serve -not mash- and other sides
> plus type of breads.
> I know there are a few in this group who live in or near Detroit who
> may be can lead me to a speciality grocery store, as Frankenmuth is too
> far for me to drive.
> I would be grateful for any help I don't know authentic german food
> from american version.
> TIA
>

Homemade spaetzle...yum

Try giving the German American culture center on Utica / Schonherr at
call.
They should have some good ideas.

http://www.cazoo.org/gaclub/USclubs.htm

In article >, Tonya_049
@webtv.net says...
> In honor of my b/f's grandfather who hailed from Germany I want to
> prepare an authentic german meal for new years day.
> Am trying to plan my sides around my main course which will be
> Weisswurst -white german sausage- and that wasn't easy to find in the
> metro Detroit area.
> Need ideals just what kind of potato to serve -not mash- and other sides
> plus type of breads.
> I know there are a few in this group who live in or near Detroit who
> may be can lead me to a speciality grocery store, as Frankenmuth is too
> far for me to drive.
> I would be grateful for any help I don't know authentic german food
> from american version.
> TIA
>

Homemade spaetzle...yum

Try giving the German American culture center on Utica / Schonherr at
call.
They should have some good ideas.

http://www.cazoo.org/gaclub/USclubs.htm

"Steve Calvin" > wrote in message
...
> kilikini wrote:
>> ms. tonya wrote:
>>
>>>In honor of my b/f's grandfather who hailed from Germany I want to
>>>prepare an authentic german meal for new years day.
>>>Am trying to plan my sides around my main course which will be
>>>Weisswurst -white german sausage- and that wasn't easy to find in the
>>>metro Detroit area.
>>>Need ideals just what kind of potato to serve -not mash- and other
>>>sides plus type of breads.
>>> I know there are a few in this group who live in or near Detroit who
>>>may be can lead me to a speciality grocery store, as Frankenmuth is
>>>too far for me to drive.
>>>I would be grateful for any help I don't know authentic german food
>>>from american version.
>>>TIA
>>
>>
>> A traditional German-style New Year's dinner is pork roast with
>> sauerkraut.
>> Take a pork butt, toss it in a crock pot, throw in a couple of jars of
>> sauerkraut (with juice), 1/4 cup white wine and some caraway seeds (I
>> never
>> add those) and you have a wonderful meal (well in about 6 hours or so).
>> Very traditional New Years.
>>
>> kili
>>
>>
> Ya beat me to it Kili. Yup. I'm of german decent and we've had saurkraut
> and pork for New Year's dinner for as long as I can remember, and still
> do. We used to make our own when I lived in PA and could get a good
> quality 'kraut cabbage (we used Danish Ballhead). We'd make 50 gallon a
> year and New Years was always the first dinner from the new crock.
>
> Of course we had mashed potatoes and applesauce with it but you could
> switch that. Fried potato pancakes maybe?
>

Same here, down to the mashed potatoes even. I've had boiled potatoes also,
and can't think why potato pancakes wouldn't fit right in.

Jack Schwein

"Steve Calvin" > wrote in message
...
> kilikini wrote:
>> ms. tonya wrote:
>>
>>>In honor of my b/f's grandfather who hailed from Germany I want to
>>>prepare an authentic german meal for new years day.
>>>Am trying to plan my sides around my main course which will be
>>>Weisswurst -white german sausage- and that wasn't easy to find in the
>>>metro Detroit area.
>>>Need ideals just what kind of potato to serve -not mash- and other
>>>sides plus type of breads.
>>> I know there are a few in this group who live in or near Detroit who
>>>may be can lead me to a speciality grocery store, as Frankenmuth is
>>>too far for me to drive.
>>>I would be grateful for any help I don't know authentic german food
>>>from american version.
>>>TIA
>>
>>
>> A traditional German-style New Year's dinner is pork roast with
>> sauerkraut.
>> Take a pork butt, toss it in a crock pot, throw in a couple of jars of
>> sauerkraut (with juice), 1/4 cup white wine and some caraway seeds (I
>> never
>> add those) and you have a wonderful meal (well in about 6 hours or so).
>> Very traditional New Years.
>>
>> kili
>>
>>
> Ya beat me to it Kili. Yup. I'm of german decent and we've had saurkraut
> and pork for New Year's dinner for as long as I can remember, and still
> do. We used to make our own when I lived in PA and could get a good
> quality 'kraut cabbage (we used Danish Ballhead). We'd make 50 gallon a
> year and New Years was always the first dinner from the new crock.
>
> Of course we had mashed potatoes and applesauce with it but you could
> switch that. Fried potato pancakes maybe?
>

Same here, down to the mashed potatoes even. I've had boiled potatoes also,
and can't think why potato pancakes wouldn't fit right in.

Jack Schwein

>"Jack Schidt®" schriben:
>
>"Steve Calvin" wrote:
>> kilikini wrote:
>>> ms. tonya wrote:
>>>
>>>>In honor of my b/f's grandfather who hailed from Germany I want to
>>>>prepare an authentic german meal for new years day.
>>>>Am trying to plan my sides around my main course which will be
>>>>Weisswurst -white german sausage- and that wasn't easy to find in the
>>>>metro Detroit area.
>>>>Need ideals just what kind of potato to serve -not mash- and other
>>>>sides plus type of breads.
>>>> I know there are a few in this group who live in or near Detroit who
>>>>may be can lead me to a speciality grocery store, as Frankenmuth is
>>>>too far for me to drive.
>>>>I would be grateful for any help I don't know authentic german food
>>>>from american version.
>>>>TIA
>>>
>>>
>>> A traditional German-style New Year's dinner is pork roast with
>>> sauerkraut.
>>> Take a pork butt, toss it in a crock pot, throw in a couple of jars of
>>> sauerkraut (with juice), 1/4 cup white wine and some caraway seeds (I
>>> never
>>> add those) and you have a wonderful meal (well in about 6 hours or so).
>>> Very traditional New Years.
>>>
>>> kili
>>>
>>>
>> Ya beat me to it Kili. Yup. I'm of german decent and we've had saurkraut
>> and pork for New Year's dinner for as long as I can remember, and still
>> do. We used to make our own when I lived in PA and could get a good
>> quality 'kraut cabbage (we used Danish Ballhead). We'd make 50 gallon a
>> year and New Years was always the first dinner from the new crock.
>>
>> Of course we had mashed potatoes and applesauce with it but you could
>> switch that. Fried potato pancakes maybe?
>>
>
>Same here, down to the mashed potatoes even. I've had boiled potatoes also,
>and can't think why potato pancakes wouldn't fit right in.
>
>Jack Schwein



SAUERBRATEN

6 pound rump of beef
1 1/2 cups of red wine vinegar
1/2 cup red wine
1 1/2 cups water
1 bay leaf
5 peppercorns
3 whole cloves
2 tablespoons salt
2 onions, sliced
4 tablespoons shortening or oil
5 tablespoons flour
4 tablespoons butter
1 tablespoon sugar
3/4 cup crushed gingersnaps

Combine the vinegar, wine, water and seasonings, pour this mixture over the
meat. Add the sliced onions. Keep meat in the refrigerator, covered with
marinade, for 1-3 days, turning occasionally. (Purists say it should be 3 days;
I find 1 day sufficient.) Remove meat from marinade, wipe dry with paper towels
and brown in the shortening over high heat, sprinkling with 1 tablespoon flour.
Strain and add marinade, cover, lower heat and cook gently for 4-5 hours, until
fork-tender. Remove meat and keep in warm place. Pour off the stock. In the
same kettle, melt the butter, add the remaining flour and the sugar, stirring
until smooth and browned. Slowly add the stock, cooking until smooth and
thickened. Add the crushed gingersnaps, and cook until dissolved. Replace meat
in the sauce and cook 1/2 hour longer. Meanwhile, cook noodles to serve with
the sauerbraten. This dish tastes better the second day.

House & Garden
January 1963
---


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>"Jack Schidt®" schriben:
>
>"Steve Calvin" wrote:
>> kilikini wrote:
>>> ms. tonya wrote:
>>>
>>>>In honor of my b/f's grandfather who hailed from Germany I want to
>>>>prepare an authentic german meal for new years day.
>>>>Am trying to plan my sides around my main course which will be
>>>>Weisswurst -white german sausage- and that wasn't easy to find in the
>>>>metro Detroit area.
>>>>Need ideals just what kind of potato to serve -not mash- and other
>>>>sides plus type of breads.
>>>> I know there are a few in this group who live in or near Detroit who
>>>>may be can lead me to a speciality grocery store, as Frankenmuth is
>>>>too far for me to drive.
>>>>I would be grateful for any help I don't know authentic german food
>>>>from american version.
>>>>TIA
>>>
>>>
>>> A traditional German-style New Year's dinner is pork roast with
>>> sauerkraut.
>>> Take a pork butt, toss it in a crock pot, throw in a couple of jars of
>>> sauerkraut (with juice), 1/4 cup white wine and some caraway seeds (I
>>> never
>>> add those) and you have a wonderful meal (well in about 6 hours or so).
>>> Very traditional New Years.
>>>
>>> kili
>>>
>>>
>> Ya beat me to it Kili. Yup. I'm of german decent and we've had saurkraut
>> and pork for New Year's dinner for as long as I can remember, and still
>> do. We used to make our own when I lived in PA and could get a good
>> quality 'kraut cabbage (we used Danish Ballhead). We'd make 50 gallon a
>> year and New Years was always the first dinner from the new crock.
>>
>> Of course we had mashed potatoes and applesauce with it but you could
>> switch that. Fried potato pancakes maybe?
>>
>
>Same here, down to the mashed potatoes even. I've had boiled potatoes also,
>and can't think why potato pancakes wouldn't fit right in.
>
>Jack Schwein



SAUERBRATEN

6 pound rump of beef
1 1/2 cups of red wine vinegar
1/2 cup red wine
1 1/2 cups water
1 bay leaf
5 peppercorns
3 whole cloves
2 tablespoons salt
2 onions, sliced
4 tablespoons shortening or oil
5 tablespoons flour
4 tablespoons butter
1 tablespoon sugar
3/4 cup crushed gingersnaps

Combine the vinegar, wine, water and seasonings, pour this mixture over the
meat. Add the sliced onions. Keep meat in the refrigerator, covered with
marinade, for 1-3 days, turning occasionally. (Purists say it should be 3 days;
I find 1 day sufficient.) Remove meat from marinade, wipe dry with paper towels
and brown in the shortening over high heat, sprinkling with 1 tablespoon flour.
Strain and add marinade, cover, lower heat and cook gently for 4-5 hours, until
fork-tender. Remove meat and keep in warm place. Pour off the stock. In the
same kettle, melt the butter, add the remaining flour and the sugar, stirring
until smooth and browned. Slowly add the stock, cooking until smooth and
thickened. Add the crushed gingersnaps, and cook until dissolved. Replace meat
in the sauce and cook 1/2 hour longer. Meanwhile, cook noodles to serve with
the sauerbraten. This dish tastes better the second day.

House & Garden
January 1963
---


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````