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Sauerbrautin & Potato Dumplings

List of Ingredients





meat
Select a piece of beef as for pot roast, put in a deep dish, sprinkle with salt. Half cover with vinegar diluted with an equal amount of boiled water. Add 1 slice of onion, 2 bay leaves, 2 tablespoons of mixed spice and 2 tablespoons of sugar. Cover and let stand at least 2 days, turning several times. Take meat out of the liquid, brown and cook like a pot roast, using 1 cup of strained liquid. Put a bag of mixed spices in the kettle if you like a very highly seasoned dish. Add more liquid as meat cooks, thicken the gravy with 1 tablespoon of flour, stirred into 1/2 cup of sour cream or with 4 ginger snaps.

Potato Dumplings
about 2 lbs. potatoes
1/2 cup of flour
1/2 teaspoon of pepper
1 egg
1/2 teaspoon of salt
1/8 teaspoon of nutmeg

Boil potatoes, peel and mash or put through a ricer or food mill. Add flour, egg, and seasoning. Try a spoonful in boiling, salted water to see if it cooks without breaking apart. Add a little more flour if the dumpling breaks apart as it cooks.

From: Amish Dutch Cookbook, p. 19,

Recipe