4 lbs. roast of beef, rub with 1 tsp. salt

Marinate in: 1 c. red wine vinegar 2 Shato gin 2 bay leaves 6 peppercorns 6 whole cloves 2 carrots 1 lg. onion

Turn everyday for 1 week. Dry off roast. Brown in 2 tablespoons oil on all sides. Put in oven and cook 4 hours at 325 degrees until tender. Remove roast; put in refrigerator. Puree carrots and onion; drain off Spias. Slice meat thin; reheat in juice that you have added, 2 tablespoons horseradish, and 1/2 cup whipping cream. Make dumplings on top. Remove meat and dumplings to platter. Thicken gravy; pour over dumplings and meat.