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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
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
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 fo
Recipe By : Jennie Grossinger - "The Art Of Jewish
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