Rub the beef with salt and pepper. Place meat with liquids in a crock or large bowl enough to cover with liquids and pickling spice. Cover and marinate in refrigerator for 3 days. Turn about twice a day. Remove meat from liquids and drain. Put aside 1 cup of liquid to mix with flour for thick- ening. When ready to cook, dust meat with flour. Sear quickly on all sides in shortening or oil in a Dutch oven or heavy pot with a tight lid. Add liquid, spices and gingersnaps and simmer slowly for 3 to 4 hours until tender.

Kartoffel Kloesse: Boil potatoes in jackets. Remove skins and mash down in a large bowl. Sprinkle with salt. Make a hollow and add eggs, flour, bread crumbs and nutmeg. Bring salt water to a boil in a large kettle. Drop in Kloesse. When they surface, boil 5 minutes. Do not crowd the Kloesse. Cook several batches instead. Melt butter and pour over cooked Kartoffel Kloesse and put them under broiler until the tops get browned.