1 (3-4 lb.) bottom round or eye round of beef
2 med. onions, sliced
2 tbsp. bacon fat or beef drippings
10 ginger snaps
1/2 c. sour cream

BRINE:

1 c. cider vinegar
1/2 c. red wine vinegar
1/2 c. sweet vermouth
1 c. water
2 tbsp. sugar
1 1/2 tsp. salt
1 tbsp. mixed pickling spices

Place meat in deep earthen crock or enamel kettle. Place slices of onion on top of meat. Heat brine liquids. Add sugar, salt and pickling spices and bring to a boil. Pour over meat. Cover and let stand for three days to marinate.

Remove meat, saving brine. Brown meat on all sides in a heavy skillet or Dutch oven, in bacon fat. Add onion rings from marinade; pour all brine over meat. Cook gently for 2 to 3 hours or until meat is tender. About 1/2 hour before meat is done, add 10 crumbled ginger snaps. Stir occasionally.

When meat is done, remove to platter and keep warm. Strain gravy into a clean saucepan and thicken with sour cream. Whisk until smooth. Heat thoroughly but do not allow to boil.

DUMPLINGS: Early in the day boil 6 medium potatoes in their jackets. Peel and put through ricer. Cover and let stand. About 1/2 hour before meat is done, make dumplings by combining riced potatoes with 3/4 cup flour, 1/2 cup wheat germ, 1 teaspoon salt, 1/2 teaspoon nutmeg and 2 slightly beaten eggs. Mix well. Form into balls, placing two or three croutons in center of each ball. Drop dumplings into boiling water. Cook, uncovered. When dumplings come to the surface, remove with slotted spoon to serving dish. Meal serves 8.