Instructions: 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

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