Sauerbraten mit spatzle (pot roast with dumplings)

--SAUERBRATEN--
      5 lb Pot roast
      4 c  Water
      4 c  Wine vinegar
      1 ea Onion, coarsley chopped
      2 ea Bay leaves
     10 ea Peppercorns
      5 ea Whole cloves
    1/2 ea Rind of 1/2 of a lemon
      1 tb Sugar
      1 ea Garlic clove
      2 ea Fresh pine twings,
      1 ea All-purpose flour
      2 tb Fat
      1 ea Onion, sliced
      1 ea Large carrot, sliced
    3/4 c  Canned tomatoes
      2 c  Water
      2 c  Marinade
      1 ea Spatzle

--SPATZLE--
      3 c  All-purpose flour
      1 ts Salt
      1 ds Ground nutmeg
      1 ds Paprika
      4 ea Eggs, slightly beaten
    3/4 c  Water 1 ea boiling water

Directions for Sauerbraten: Put meat in large bowl. Bring to boil water, vinegar and the next 7 ingredients, ending with the 1 garlic clove. Cool and pour over meat; add pine twigs. Cover and put in refrigerator, turning meat once or twice a day (if top or bottom round is used, it should marinate for 48 - 72 hours. For eye of round, 24 - 40 hours.) When ready, remove meat from the marinade; strain marinade and reserve. Rub meat with flour mixed with salt and pepper. Brown on all sides in hot fat, bveing sure not to pierce meat. Put meat on rack; add sliced onion, carrot, tomatoes, strained marinade, and water. Cover and simmer for 2 1/2 hours, or until meat is trender, turning once or twice. Remove meat and thicken liquid with flour mixed with a little cold water. Simmer gor a few minutes. Adjust seasoning if mecessary. A little white wine or sour cream can be added to gravy, if desired. DIRECTIONS FOR SPATZLE: Sift flour with salt and spices. Add eggs and water. Beat batter until thick and smooth. Dampen the end of a small cutting board. Put on 3/4 cup of the dough. With a spatula, smooth a samll amount of the dough very thin. Cut off small strips of dough into a large pot of boiling salted water. Dip spatula into water several times during cutting. If dough is too thin to hold together, add a little flour. Cook until tender, about 5 minutes. Lift out with a slotted spoon, drain and place in serving dish. Continue with remaining dough, adding a little fresh.


Yield: 6 Servings