1 1/2 lbs. less expensive cut of beef
equal parts of water and vinegar
1 lg. onion, sliced
1 tsp. salt
1/4 cup sugar
2 tbsp. mixed pickling spices (tied in cloth bag)
ginger snaps (about 12)

Place meat in large bowl and cover with equal parts vinegar and water. Add onion and spices. Let stand overnight or longer (as much as several days). Remove meat from liquid. (Save liquid). Brown meat in heavy skillet in 3 tablespoons shortening. Cook meat slowly for 2 hours or more until tender in the saved pickling liquid. Remove meat, add ginger snaps which have been dissolved in cold water. Cook until thickened. Slice meat and return to gravy.

POTATO DUMPLINGS (To serve with Sour Beef and gravy):

2 1/2 cups mashed potatoes
1 1/2 tsp. salt
1 egg
all-purpose flour
croutons or crisp squares of toast

Mix and add enough flour to keep from sticking to hands. Form into balls and use approximately 4 small croutons or toast squares in center to form balls. Boil in salted water (tightly covered vessel) for 20 minutes. Serve with sour beef and gravy.

Serves 4.