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SAUERBRATEN WITH POTATO DUMPLINGS 
2 c. cider vinegar
2 c. water
1 lg. onion, cut up
1/2 c. sugar
2 tsp. salt
10 whole peppercorns
3 whole cloves
1 lemon, sliced
3 tbsp. butter
1 1/2 c. water
1/4 c. water
1/4 c. flour
1/2 c. sour cream

Combine and heat, to boiling point, the vinegar, 2 cups of water, onion, sugar, salt, peppercorns and cloves. Pour hot mixture over meat into a large metal bowl. Cool! Add lemon. cover and refrigerate for 72 hours, turning meat occasionally. Then, remove meat and drain. Strain the liquid and reserve. Heat 3 tablespoons of butter in a large kettle.

Brown meat well on all sides, add 1 1/2 cups of marinade and equal amount of water. Bring to boil, cover, reduce heat and let simmer for 3 hours. Add more marinade if mixture seems to dry out. Serve with potato dumplings.

POTATO DUMPLINGS:

6 med. potatoes
2 eggs
3/4 c. flour
1/2 c. bread crumbs
1/4 tsp. nutmeg
2 tsp. salt

Boil potatoes in their jacket. When cooked peel them and put through ricer. Spread on a nice clean towel to dry out, then place in a large bowl and sprinkle on 2 level teaspoons of salt. Make a hollow in the middle and break in 2 eggs. Then sift in 3/4 cup of flour and add the 1/2 cup of bread crumbs and 1/4 teaspoon of nutmeg. Work this all together, then place on board and knead well together until you can make them into dry balls.

Roll this mixture into smaller balls and drop in to boiling water. When potato balls come to the surface allow them to boil about 3 minutes.

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