|Just in case you wondered what my Potato Ricer looked like! (even though this isn't my picture)|
4lb boneless chuck roast (do not use an expensive cut for this)
1/4 box old fashioned Gingersnaps crushed
5lbs Potatoes (my original copy specifies Long Island Potatoes but you would be best Googling to see what they suggest)
1 Tbs Shortening (I use butter)
Place meat in a deep pot, fill half way with vinegar and then add water until meat is covered. Refrigerate over night.
Early the next morning peel and cook the potatoes then using your ricer (don't have one? No time like the present). Let the potatoes cool.
Take the meat out of the marinade reserving 2 cups add the gingersnaps to this and let dissolve. Melt the shortening in a dutch oven then brown the onion and the meat. Pour the rest of the marinade (not the stuff with the gingersnaps in it) over meat than add enough water to cover the meat. Cover the pot and simmer for 2 to 2 1/2 hours.
Bring large pot of water to boil. Add the egg to the potatoes and then start adding the flour. You need enough flour so the balls stay together (Mom would get it the way she liked it, drop one into the water and see what happened). You may need to add more flour so be prepared. Do not over crowd the pot, when they rise to the top carefully scoop them out.
Remove the meat from the pot and set aside. Add the gingersnap mixture to the water over a medium heat and stir until thickened.
I think you can figure out the rest!