- 4-6 lb. beef rump or round roast
2 c. vinegar
2 c.
water
1 lg. onion, sliced
3 tbsp. pickling spice
Salt and
pepper
3 tbsp. flour
1 c. water
1 tbsp. sugar
Place roast in large bowl. Heat vinegar, water,
onion, and pickling spices to boiling and pour over meat. If marinade
does not cover meat, add more vinegar/water. When cool, refrigerate for
5 days, turning roast each day.
Remove roast from marinade, saving marinade. Salt and pepper and
place roast in a roasting pan in a 500 degree oven for 5 minutes. Reduce
heat to 350 degrees. After 1 hour, pour marinade over meat and continue
baking until tender.
Remove meat from pan and add flour and water mixed until smooth,
stirring constantly, over medium heat. Cook until slightly thickened and
strain into another pan. Taste for seasoning, add sugar. If a sweeter
gravy is desired, crumble a few gingersnaps into gravy, optional but not
necessary. Slice meat and serve with potato dumplings and
gravy.
POTATO DUMPLINGS:
- 6 potatoes, cooked until tender
6 potatoes, peeled and grated
finely
3 eggs, beaten
1/2 c. cream of wheat
1/2 tsp.
nutmeg
2 tbsp. parsley, minced
2 c. well buttered
croutons
Salt and pepper
Flour
Peel cooked potatoes and put through food mill
and mash thoroughly. Put grated potatoes in cloth bag and squeeze out
moisture. Mix both potatoes, add eggs, cream of wheat, nutmeg, parsley,
salt, and pepper to taste. Lightly mix in croutons. With floured hands
shape into balls about 1 1/2 inch in diameter.
It's wise to cook two dumplings in a small pan of water for 15
minutes before proceeding further. Some potatoes require the additional
small amount of flour or cornstarch to prevent them from falling apart.
Make whatever corrections are necessary and shape remaining mix into
balls. Cook gently for 15 minutes or until dumplings rise. Serve with
sour beef and gravy.
