SC - German feast

[Jenne Heise]

> There are a lot of regional variations to Sauerbraten, but at its heart it is beef
> marinated for several days in wine and spices, often juniper berries, then roasted
> and the pan juices often thickened with gingersnaps (in English-language versions of
> the recipe) sometimes sour cream is added to the sauce. Sometimes the roast is
> cooked with raisins.

All the sauerbraten I've encountered was marinated in vinegar rather than
wine, which is what makes it sour. I suspect you can document marinating
roast in vinegar to Germany and/or E. Europe-- Debinska certain says so
but until i can find someone who can read her in the original and get the
excised footnotes, I'm not sure where that came from.
 -- 
Jadwiga Zajaczkowa, mka Jennifer Heise	      jenne at tulgey.browser.net
disclaimer: i speak for no-one and no-one speaks for me.
"I do my job. I refuse to be responsible for other people's managerial 
hallucinations." -- Lady Jemina Starker