SC - Cooks Digest 2746?

[Martina Grasse]

To whomever was inquiring about a German feast... (sorry skimming digests, 
and up to my eyeballs in feast prep, and no time to hunt back for the 
original post)

I am in the final stages of a German feast myself, I have been webbing as I 
go along.  Link to 
http://clem.mscd.edu/~grasse/GK_ASnovfeast.htm
I am doing a sort of Proto-Sauerbraten-oid (marinated in Vinegar, water and 
garlic for overnight) and there is a second perhaps even more apropriate 
version that uses beef marinated in Vinegar and water and several spices (but 
not the allspice and bay leaf so common in modern recipes), and then makes a 
sauce of the marinade, but neither of them use gingersnaps or gingerbread. 
And neither is marinated for most of a week.)

There is a very functional bratwurst recipe in the webbed translation of 
Sabine Welserin (I think it is Valoise Armstrongs version, but I cant swear 
to it. ) Though I would agree with His Grace Carriadoc, most folks are 
familiar with Saurbraten and Bratwurst, perhaps try to include something less 
familiar along with the more familiar. (Because you do want them to eat it....)

Gwen Cat
Still redacting sauces, candying spices, rounding up chickens at $.48 lb, and 
thinking about becoming known as Gwen the bald....