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Mix vinegar, water, onion, pickling spice, salt and carrot in bowl.Pickle meat in this brine in refrigerator seven days, turning occasionally. When ready to cook, remove meat from brine. Save brine to make gravy later. Roast meat in roasting pan, uncovered, in 325-degree oven 11/2 hours or until brown on both sides and almost done. Sprinkle brown sugar over meat and roast 5 to 10 minutes more, turning meat while roasting, until sugar is dissolved and meat is browned. In medium-size saucepan, combine half of brine the meat was pickled in and any drippings from roasting meat. To this mixture, add gingersnaps and cook until thick and dissolved. Serve over sliced meat and dumplings. Makes about 8 servings. Printed in the Milwaukee Journal-Sentinel in 1996. Recipe by: Maders German Restaurant, Milwaukee Posted to MC-Recipe Digest V1 #1027 by Mark Scheffler
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|Serving Size: 1 Serving (3545g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 21 (2%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 180.5mg||6 %|
|Potassium 1611.8mg||42 %|
|Total Carbohydrate 158.4g||47 %|
|Dietary Fiber 19.1g||76 %|
|Sugars, other 139.3g|
|Protein 8.6g||12 %|
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Calories per serving: 873
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