| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
P/cooker, Beef |
8 |
Servings |
INGREDIENTS
| 4 |
lb |
Chuck; brisket or flank |
| 6 |
|
Onions; diced |
| 1 1/2 |
ts |
Salt |
| 3 |
c |
Boiling water |
| 1/3 |
c |
Lemon juice |
| 3 |
tb |
Brown sugar |
| 4 |
|
Gingersnaps; crushed |
INSTRUCTIONS
Heat a heavy saucepan or Dutch oven and brown the meat in it over medium
heat. If the meat is very lean add a little fat for browning. Turn
frequently. Add the onions and brown lightly. Add the salt and water. Cover
and cook over low heat 2 hours. Stir in the lemon juice, brown sugar and
gingersnaps. Cook 10 minutes. Taste to correct seasoning. Serves 8. Recipe
Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam
Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey
JPMD44A on 03-16-1995
Recipe by: Jennie Grossinger - "The Art Of Jewish Posted to MC-Recipe
Digest V1 #757 by Nancy Berry <nlberry@prodigy.net> on Aug 22, 1997
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