SAUERBRATEN W/ GINGERSNAPS : Serves-10

      4 lb Rump Roast; Beef, Boneless
      2 ea Onions; Thinly Sliced
      8 ea Peppercorns
      4 ea Cloves; Whole
      1 ea Bay Leaf
      1 c  White Vinegar; Mild
      1 c  Water
    1/2 c  Cider Vinegar
    1/4 c  Vegetable Oil
    1/2 t  Salt
      2 c  Water; boiling
     10 ea Gingersnaps
    1/2 c  Sour Cream
      1 T  Unbleached Flour

 Place the beef roast in a deep ceramic or glass bowl. Add
onions, peppercorns, cloves, and bay leaf. Pour white
vinegar and cider vinegar over the meat; chill, covered,
for 4 days. Turn meat twice each day. Remove the meat from
the marinade, dry it well with paper towels, and strain
the marinade into a bowl. Reserve onions and 1 cup
marinade. In a Dutch oven brown the meat on all sides in
hot vegetable oil. Sprinkle meat with salt. Pour boiling
water around the meat. sprinkle in crushed gingersnaps,
and simmer covered for 1 1/2 hours. Turn often. Add 1 cup
of reserved marinade and cook meat 2 hours or more, until
tender. Remove the meat and keep it warm. Strain the
cooking juices into a large saucepan. In a small bowl mix
sour cream with flour. Stir it into the cooking juices and
cook, stirring, until sauce is thickened and smooth. Slice
meat in 1/4 inch slices; add to hot gravy. Arrange meat on
a heated platter and pour extra sauce over it. 

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