For the main course — Fae Sauerbraten (serves 8)
This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.
• 8 pounds (3 1/2 kilograms) beef (round, chuck or rump)
• 24 peppercorns
• salt, pepper
• 2 bunches carrots, cut in strips
• water
• 12 onions sliced
• 8 bay leaves
• 2 tablespoons sugar
• 24 gingersnaps
• vinegar
Method: Season meat with salt and paper, place in an earthenware dish and add vinegar and water to cover. Add the spices and let stand for five days in a cool place (or refrigerator), tightly covered. Drain and reserve marinade. Put meat in a slow cooker, brown well on both sides; add carrots, onions, and one cup of the spiced vinegar (prepared as a marinade earlier). Cover and cook over low flame about 3 hours or until meat is tender. Then add the sugar and crumbled gingersnaps and cook for 10 minutes. More of the spiced vinegar may be added if necessary. This makes excellent gravy.
This recipe is in the public domain and may be used freely.
