I am going to try sauerbraten. I have always been intrigued by it and finally found an original recipe. I have gathered together all of the ingredients, except for juniper berries and don't think adding gin would be a good idea, and will assemble the marinade today. The meat has to marinate for two to three days.
The recipe book is all German cooking. From what I can see, there cannot possibly be a skinny German anywhere. There is even a recipe for German potato salad, something I had at my Mother-in-Law's long ago and have a very fond memory of. Any memory of Betty Eulo is a very fond memory.
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