1 lb. veal, scalloping, cubed 1 inch
Dark apple cider vinegar
Eggs
Flour
White cooking potatoes
Bread crumbs
Salt to taste
Dash of pepper
Water
Vegetable shortening

Saute veal in skillet with 2 tablespoons of vegetable shortening and brown. Add 2 tablespoons of vinegar. Continue to add a little water at a time as needed to keep meat from scorching. Add water as needed and 2 tablespoons vinegar at 20 minute intervals for 1 to 1 1/2 hours of cooking time. Cover and cook the meat slowly until tender.

While meat is cooking, peel and slice 3-4 white potatoes. Place the potatoes in a pan with cold water and salt to taste. The potatoes will remain in pot until further notice.

DUMPLING BATTER:

Mix 2 slightly beaten eggs and add a scant 1/2 cup water, 1 cup of flour, 1/2 teaspoon salt. Add more or less to make medium consistency. Cover and set aside. Place potatoes in large cooking pot and cook until almost done in boiling water.

IMPORTANT: Take the dumpling batter and tip the pan and slice with a knife, small sections of the batter into the potatoes and boiling water. Cover and cook for about 10 minutes. Watch for boil over until dumplings are cooked.

GRAVY:

Add 2 tablespoons flour to about 1/2 cup water, shake in a covered jar. Add 2 cups water to meat. Add 1 tablespoon vinegar (may be omitted). Add the flour mixture to the meat for gravy. Add 1/2 teaspoon salt to taste and also pepper. Allow gravy to thicken.

Dip dumplings and potatoes onto warm serving dish. Saute bread crumbs in butter and place browned crumbs over dumplings and potatoes. Serve meat, gravy, potatoes, dumplings and bread crumbs on platter.