“This recipe was tucked in one of my Mother's cookbooks. I suspect my Mother and Father went there when they were dating before WWII or some time after the war. The Water Wheel Inn was built in 1714 and was a gristmill which ground corn and wheat for the Army during the Revolution. It is located in Doylestown, PA. It is still there and you can go to its website at www.thewaterwheelrestaurant.com The card I have is likely from the 1940's and has a painting of the building. Since then they have put on a stone facade to part of the building. WOW, no wonder people had trouble duplicating something they ate if this is the level of detail recipes used to have.”
READY IN:
40mins
SERVES:
4-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Pickle the beef for 3 days in water and vinegar mixture.
  2. Add spices (I wonder what they used? I'll choose my own), onions, carrots and celery.
  3. Roast as a regular pot roast. (I will use the weight to guide me on time).
  4. When the meat is done, make gravy from the juicce and vegetable mixture, thickening it with gingersnaps.
  5. Serve with noodles, potato dumplings and red cabbage.

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