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SAUERBRATEN (Pickled Pot Roast), German
Put the vinegar and about 4 cups water in a deep dish, add bay leaves, whole pepper, salt, dash of sugar and mix well. Put meat into this mixture and store in refrigerator for 24 to 48 hours. Turn meat twice during that time so that the whole piece of meat will be well soaked in the vinegar solution. (Instead of vinegar, sour milk or buttermilk can be used, without any water, but with the.same spices.)
Cut onion in small pieces, brown in shortening, add meat and fry over large flame on all sides. Add about 2 cups boiling water, cover pot and let simmer about 1 hour. Add to gravy about 1 tbsp. flour mixed with 1/2 cup cold water. Stir well. Add the salt, pepper and Madeira wine.
Contributed by Mrs. Anna Munzer, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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