3 lb. stew beef
1 tbsp. salt
1 1/2 tsp. allspice
1 lg. onion, chopped
1 1/2 c. vinegar
1/2 c. water
6 tbsp. King syrup
1/2 lb. gingersnaps

Mix all together (except for gingersnaps) adding 1/4 cup water if necessary to be sure meat is covered, and marinate overnight. Mash gingersnaps, add 1/2 cup water and add with meat mixture into saucepan. Cook 2 1/2 to 3 hours over low heat, stirring frequently to prevent sticking.

POTATO DUMPLINGS:

6 to 8 lg. potatoes
1 egg
1 tsp. salt
1 to 1 1/2 c. flour

Cook potatoes in their skins in unseasoned water 30 to 40 minutes or until tender. Cool, skin and mash; adding egg. Refrigerate potato mixture overnight. To mixture, add salt and enough flour until you can roll dumpling in your hands without sticking. Drop into boiling salted water for 5 to 8 minutes, or until they float. Remove with slotted spoon. Serve with beef. Serves 6 to 8.