Place the meat in a heavy skillet and sprinkle with the vinegar. Add the prepared sauce, 1 teaspoon salt, the ½ teaspoon of pepper, and mix well. Cover and cook over low heat 2 hours.
Sift the baking powder, remaining flour and ½ teaspoons salt in a bowl. Add parsley, marjoram and pepper, mix well. Cut in the butter, add the ice water and toss lightly until a ball of dough is formed.
Shape into small balls and drop into the kettle of stew, replace the lid, and continue to cook over low heat 35 minutes more.
Arrange the meat on a platter with the dumplings around it. Pour the liquid from the skillet over all and serve.