2 c. wine or cider vinegar
2 c. water
1 tsp. salt
1/4 tsp. black pepper
1 med. onion, chopped or 3 tbsp. chopped instant onion
2 tbsp. pickling spice, tied in bag
5 lb. chuck roast
2 tsp. celery flakes
1/2 c. sugar
18 dark old-fashioned gingersnaps

Combine vinegar, water, salt, pepper, onions, celery flakes and pickling spice (put spices in small bag) to make marinade. Place meat in this mixture, making sure it is covered with liquid. Cover. Let stand 2 hours or overnight.

Add sugar. Place over heat and simmer 3 hours or until tender. Remove meat to platter. Keep hot. Strain liquid to remove spices. Return liquid to cooking pan. Stir in gingersnap crumbs to thicken gravy and simmer 20 minutes. Serve with potato dumplings.

POTATO DUMPLINGS:

2 c. (3 med.) riced or mashed potatoes
1 egg, beaten
3/4 tsp. salt
1/4 tsp. white pepper
Flour
Herb croutons or cut-up bread in sm. pieces
3 onions, sauteed in butter

Cook potatoes, drain and rice or mash potatoes. Add egg, salt, pepper, mixing well. Put aside. Saute onions. Add croutons or bread pieces. Mix potatoes and add flour, just enough to hold shape. Form small ball and poke a hole in each dumpling and put small amount of onion and bread in center, then close. Drop in hot water. Dumplings are done when they come to top. Should serve 6.