I’ve been making this sweet and sour pot roast for years ever since I found the recipe in an obscure cookbook called Menus and Memoirs: Confessions of a Culinary Snob by George Spunt who spent his formative childhood years in a wealthy French-Austrian Russian family who emigrated to Shanghai in the early part of the 20th century and lived there until communist rule took over. He spent his remaining years in San Francisco and wrote several more books including a step by step guide to Chinese cooking, which he learned from the family Shanghainese chef who was commandeered by various family members to cook middle European food in the Chinese manner. It’s an interesting compilation indeed.
Fall roses and pot roast
