Sauerbraten Mit Ingwer Kuchen

8 Peppercorns

1 Bay Leaf

1 c Water

1/4 c Vegetable Oil

2 c Water; boiling

1/2 c Sour Cream

2 Onions; Thinly Sliced

4 Cloves; Whole

1 c White Vinegar; Mild

1/2 c Cider Vinegar

1/2 ts Salt

10 Gingersnaps

1 tb Unbleached Flour

4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add

1 cup of reserved marinade and cook meat

2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in

1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it. Submitted By RICH BOSSARD<

21 JUN