Slice the meat and serve it with the sauce and potato dumplings. Boil the sauce, stirring, until it is thickened and add salt and pepper to taste. Transfer 1/2 cup of the cooking liquid to a saucepan, bring to a boil, and stir in the gingersnaps and the remaining liquid, a little at a time, stirring. Strain the cooking liquid and skim off the fat. Add the reserved marinade and gently simmer the mixture, covered, for 3 1/2 to 4 hours, or until the meat is tender. In a kettle heat the clarified butter over moderately high heat until it is hot but not smoking. Remove the meat from the marinade and reserve the marinade. Add the meat and let it marinate, covered and chilled, turning occasionally, for 3 to 4 days. In a large bowl stir together well the wine, vinegar, 1 cup water, 3 of the onions, quartered, celery leaves, salt, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves.

Yield: 8 servings Per serving: 1158 Calories (kcal) 40g Total Fat (40% calories from fat) 11g Protein 121g Carbohydrate 66mg Cholesterol 11839mg Sodium Food Exchanges: 3 Grain(Starch) 0 Lean Meat 6 1/2 Vegetable 0 Fruit 7 1/2 Fat 1 1/2 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9395 Converted by MM_Buster v2.0n.

Bavarian sauerbraten recipe