5 lb. round steak or pot roast
1 tsp. salt
1/2 tsp. pepper
2 onions, sliced
1 carrot, sliced
1 stalk celery, chopped
4 cloves
4 peppercorns
1 pt. red wine vinegar
2 bay leaves
2 tsp. kidney fat or shortening
6 tbsp. butter (if meat is not fat)
5 tbsp. flour
1 tbsp. sugar
8 gingersnaps, crushed
Potato dumplings

Salt and pepper meat. Combine onions, carrots, celery, cloves, peppercorns, wine vinegar, bay leaves and pour over meat. Cover and refrigerate for 4 days. On 5th day, drain, reserving marinade liquid.

Saute meat in kidney fat until browned on all sides. Add marinade liquid. Melt butter in saucepan, add flour; stir until smooth. Add sugar and cook until dark brown. Add to meat. Remove to platter. Stir gingersnaps into juices and cook until thick. Pour over meat and dumplings.

POTATO DUMPLINGS:

5 c. mashed potatoes
1 egg
1 c. flour, about
1 tsp. salt
1/4 tsp. white pepper
1/8 tsp. nutmeg

Add enough flour to all other ingredients to make a workable dough. Roll out, cut and drop into boiling broth. Cook covered until done.