Sauerbraten
12 servings, 3 ounces each
| Onions, sliced | 2 cups |
| Lemon juice | ¼ cup |
| Vinegar | 1½ cups |
| Sugar | 1 tablespoon |
| Cloves, whole | 12 |
| Bay leaves | 4 |
| Pepper | ⅛ teaspoon |
| Salt | 2 teaspoons |
| Beef rump roast, boneless | About 3½ pounds |
| Fat or oil | 2 tablespoons |
| Cooking liquid and water | 1½ cups |
| Cold water | ½ cup |
| Gingersnaps, crushed | ½ cup |
Two days before:
Mix onions, lemon juice, vinegar, sugar, cloves, bay leaves, pepper, and salt. Place roast in bowl. Pour onion mixture over roast. Let stand in refrigerator for 48 hours. Turn roast over in bowl halfway through standing period.
The day of serving:
Remove roast from onion mixture; drain.
Brown meat in fat in heavy pan. Add onion mixture. Simmer until tender, about 2½ hours. Remove meat; strain cooking liquid.
Heat cooking liquid and water to boiling.
Mix cold water and gingersnaps. Stir into boiling liquid. Cook, stirring constantly, until thickened.
Slice roast into thin slices. Serve with gingersnap gravy.