![]() ![]() Return the sauce to the pan, adjust seasoning and allow to simmer over low heat until ready to serve. Strain the sauce through a fine sieve, pressing down hard with wooden spoon to force as much of the vegetables and crumbs through as possible.Depending upon the amount of liquid, you may need to add additional cookie crumbs. 10 minutes, allowing the cookie crumbs to dissolve completely and thicken the sauce to the desired consistency. Combine the liquid and the gingersnap crumbs in a saucepan and cook over moderate heat, stirring frequently for approx.If additional liquid is needed, add some of the reserved marinade. You will need at least 2 and ½ cups for the sauce. Pour the liquid left in the pot into a large measuring cup and skim fat from surface.Transfer the roast to a heated platter and cover with foil to keep warm while sauce is made.Alternatively, bake in 350 degree oven for 2 hours. Return the meat to the pot, cover tightly, and simmer over low heat for 2 hours, or until the meat shows no resistance when pierced with the tip of a sharp knife. Pour in 2 cups of the reserved marinade and ½ cup of water and bring to boil over high heat. Sprinkle 2 Tablespoons of flour over the vegetables and cook, stirring constantly, 2 to 3 minutes longer or until the flour begins to color. Cook over moderate heat until soft and light brown (5 to 8 minutes). ![]()
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