Recipe - Sauerbraten Mit Kartoffel Kloesse

4 pound Bottom round rolled
2 tablespoon Mixed pickling spice
2 cup Vinegar
2 cup Water
6 Gingersnaps
Three fourths cup Flour

KARTOFFEL KLOESSE
2 pound Potatoes; (about 6 medium)
2 Eggs
2 teaspoon Salt
One fourth teaspoon Nutmeg
1 cup Flour
One half cup Bread crumbs

Rub the beef with salt and pepper. Place meat with liquids in a crock or
large bowl enough to cover with liquids and pickling spice. Cover and
marinate in refrigerator for 3 days. Turn about twice a day. Remove meat
from liquids and drain. Put aside 1 cup of liquid to mix with flour for
thick ening. When ready to cook, dust meat with flour. Sear quickly on all
sides in shortening or oil in a Dutch oven or heavy pot with a tight lid.
Add liquid, spices and gingersnaps and simmer slowly for 3 to 4 hours until
tender.

Kartoffel Kloesse: Boil potatoes in jackets. Remove skins and mash down in
a large bowl. Sprinkle with salt. Make a hollow and add eggs, flour, bread
crumbs and nutmeg. Bring salt water to a boil in a large kettle. Drop in
Kloesse. When they surface, boil 5 minutes. Do not crowd the Kloesse. Cook
several batches instead. Melt butter and pour over cooked Kartoffel Kloesse
and put them under broiler until the tops get browned.
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Feb 7,
1998