INGREDIENTS

INSTRUCTIONS

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. Add the meat
and let it marinate, covered and chilled, turning occasionally, for 3
to 4 days.
Remove the meat from the marinade and reserve the marinade. Season
the meat with salt and pepper. In a kettle heat the clarified butter
over moderately high heat until it is hot but not smoking. Add the
meat and brown on all sides. Add the reserved marinade and gently
simmer the mixture, covered, for 3 1/2 to 4 hours, or until the meat
is tender.
Transfer the meat to a cutting board. Strain the cooking liquid and
skim off the fat. 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. Boil the sauce,
stirring, until it is thickened and add salt and pepper to taste.
Slice the meat and serve it with the sauce and potato dumplings.
Yield: 8 servings
Converted by MC_Buster.
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.

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