6 lemons halved and squeezed, juice reserved.1.75 Cup wine, Burgundy, Pinot Noir or similar.Tart meat takes some getting used to but along with some mellow sides this does make a satisfying cold-weather meal. We had it with collards and mashed potatoes because that is what I already had on hand. I’m told this should be served with red cabbage and spaetzle. The result was pretty tasty although I don’t think this is a dish I’d make on a regular basis. I used a mix of available vinegars (none was specified in the recipe) but I think that cider vinegar would be best. This allowed me to enjoy this meal on a weeknight at a reasonable hour. I put my reservations aside and stuck close to formula with the exception of adapting the dish for the slow-cooker. It could be that marinating a roast in wine, vinegar, and a load of spices for several days is not appealing, or maybe putting gobs of sugar in addition to gingersnaps in a meat dish seems ill-advised. “It kind of smells weird…” I did not try the sour beef.Īlthough recipes for that legendary strawberry pie persist on the internet, the sauerbraten seems a little more elusive. “I don’t really like it,” she reluctantly admitted. It was the “house specialty” and when we inquired what it was the waitress crinkled up her nose. My first memorable encounter with sour beef was at Crossroads Restaurant, which was not particularly far from where Haussners stood. That didn’t inhibit the fame of Haussner’s food including “sour beef” that was a draw for former governor and mayor William Donald Schaefer. I admired her as I know hundreds of others did.” – Baltimore SunĪpparently, Mrs. Haussner was a tireless person who was always there. It was one of those rare places,” said Carleton Jones, retired Sunday Sun feature writer and restaurant critic. Haussner’s “didn’t have a rival in the 1940s, 1950s and into the 1960s, and for years, there was simply no point in going anywhere else. She was an art collector both behind and ahead of fashion, and the art made Haussner’s a nationally cited tourist attraction. “She had a strong business sense, and her warm, welcoming, kindly presence, together with the comfortable food, made you happy there. Dorsey, former Sun art critic and restaurant reviewer. Haussner was the soul of Haussner’s,” said John R. Haussner passed away a year after the restaurant closed. William Haussner passed away in 1963 but the restaurant continued for several decades under Mrs. It is said that their novel-length menu boasted 112 entrees. “Master chef” William Henry Haussner opened the restaurant in 1926 upon emigrating from Germany. Haussner’s was known for their crab cakes, their beloved strawberry pie, and above all, their fine art collection.Ĭollected by the owner’s wife, Frances Wilke Haussner over the course of 73 years, the collection sold for ten million dollars after the restaurant’s closing. For the many who have, there has been no shortage of nostalgia stirred as a result of the announcement. While I did fortunately have the chance to visit Eichenkranz, the city’s last remaining German restaurant, before it closed this past May, I had never been to Haussners. Haussner’s Menu, 1967, New York Public Library Last month it was finally announced that the building would be demolished to make way for an apartment building. It has stood vacant, going through numerous sales and auctions while the surrounding neighborhood of Highlandtown slowly transforms around it. The fate of the building once occupied by the famed Haussner’s restaurant has been uncertain for a decade now. For this week’s installment, I turned to the news for inspiration. November is upon us, and although the autumnal comforts of the past few posts (biscuits, pies, and cornbread) have been pleasant, I thought I’d better branch out, lest I lose my *edge*.
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