Recipe - Essig Flaish

4 pound Chuck; brisket or flank
6 Onions; minced
1 One half teaspoon Salt
3 cup Boiling water
1/3 cup Lemon juice
3 tablespoon 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 formatted for MasterCook II by: Joe Comiskey
JPMD44A on 03161995

Recipe by: Jennie Grossinger "The Art Of Jewish Posted to MCRecipe
Digest V1 #757 by Nancy Berry nlberry@prodigy.net on Aug 22, 1997