1 c. flour
2 tbsp. lard
1/2 tsp. salt

Cover pot roast with flour, salt and pepper. Brown and partly cover with water. Boil slowly until done. Mix with boiling water to make pie dough. Roll and cut into 1-inch squares. Remove meat from broth when done; add vinegar, salt, pepper and pinch of sugar to broth. Drop dumplings into liquid and cook until done, stirring occasionally.