INGREDIENTS

INSTRUCTIONS

Combine the marinade ingredients,  Rub the roast with salt and pepper.
Place the meat in the marinade and refrigerate for 4 days, turning
occasionally.  Remove meat, pat dry and dredge with flour. Strain the
marinade. Melt the butter in a large casserole and brown the meat
evenly. Saute the vegetables for 10 minutes, then add the stock and
1/2 of the marinade. Cover and simmer for 3 hours, turning the meat
once. About 30 minutes before serving, stir 3 tablespoons flour and
water together and mix into the sauce.  Continue to simmer. Boil the
potatoes until soft, then peel and rice.  Mix in the eggs, flour and
seasonings. Press a crouton into the center of a spoonful of dumpling
mixture. Repeat to make 24 balls. Boil the dumplings for 10 minutes.
Place the meat and vegetables on a serving dish with the dumplings.
Reduce the gravy slightly and pour over the dish.  Preparation time: 45
minutes Meat marinades--4 days Cooking time: 3  1/2 hours Dumplings
cook--10 minutes  Source: Larouse Treasury of Country Cooking Typed by
Leonard Smith  Posted to MM-Recipes Digest V4 #065 by
lionheart@chase3000.com on  1997, .

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Nutrition (calculated from recipe ingredients)
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Calories: 392
Calories From Fat: 86
Total Fat: 9.7g
Cholesterol: 65.5mg
Sodium: 588.4mg
Potassium: 586.7mg
Carbohydrates: 62g
Fiber: 4.5g
Sugar: 5.4g
Protein: 10.6g