CAROLYNE'S "REAL" SAUERBRATEN RECIPE
3 TO 3 ½ POUNDS OF BEEF
4 BAY LEAVES
½ TSP PEPPERCORNS
8 WHOLE CLOVES
2 MEDIUM ONIONS, SLICED
1 SMALL CARROT, MINCED
1 STALK CLERY, CHOPPED
1 ½ CUPS RED WINE VINEGAR
2 ½ CUPS WATER
¼ CUP BUTTER
GINGERSNAP GRAVY (RECIPE TO FOLLOW)
Thoroughly rub meat with 1 tsp salt and ½ tsp pepper; place in deep earthenware crock or ovenware, glass
bowl with all the spices and veggies.  Heat the vinegar and water to boiling and pour hot over the meat.  

Let cool.  Cover bowl well and refrigerate.  Let marinate at least 48 hours, up to five days.  Turn the meat
twice a day.  When ready to cook, remove meat from marinade and dry with paper towels.  Melt butter in
dutch oven or kettle and brown meat all over.  Strain the marinade and pour over meat.  Then put on a tight
fitting cover.  Let simmer slowly 2 ½ to 3 hours or until fork tender.  Remove meat to warmed serving
platter.  Slice and keep warm while making gingersnap gravy.  Makes six servings

                                                     
GINGERSNAP GRAVY

FOR TWO CUPS GRAVY MEAT

ADD NABISCO GINGERNSAPS ½ BOX FOR SINGLE BATCH OR WHOLE BOX FOR A DOUBLE
GINGERSNAPS NEED TO BE GROUNDED FIRST.  KEEP STIRRING UNTIL SMOOTH AND
GOLDEN BROWN.  ADD 1 TALBESPOON OF SUGAR AND TASTE.  YOU CAN USE A TOTAL OF 4
TABLESPOONS SUGAR, BUT YOU DON
'T WANT IT SWEET


                                                        
POTATO BALLS

15 MEDIUM SIZE POTATOES
5 EGGS
1 ¼ CUPS FARINA
¼  TSP NUT MEG
¼ TSP CINNAMON
1 ¼ TSP SUGAR
2 ½  TSP SALT
1 ¼ CUP FLOUR

MAKES ABOUT 20 POTATOE BALLS
COOK POTATOES WITH SKINS

AFTER COOKING POTATOES, PEEL POTATOES.  RICE POTATOES. ADD ALL INGREDIENTS, MIX
WELL.  MAKE INTO BALLS.  PUT ON A FLOURED TOWEL.  BOIL WATER IN A LARGE POT.  MAKE
ONE BALL FIRST TO MAKE SURE THEY DON
'T FALL APART.  COOK FOR 3 TO 5 MINUTES, IF IT
DOESN
'T FALL APART, COOK REST OF POTATO BALLS.  IF IT FALLS APART, USE MORE FLOUR.