4 lbs. bottom round
1 tsp. salt
1 onion, sliced
12 cloves
2 bay leaves
2 c. cider vinegar + 2 c. water

In covered bowl place meat, salt, onions, cloves, vinegar, water, bay leaves. Refrigerate 24 to 36 hours. Turn meat occasionally. To cook: Brown meat. Pour marinade over meat. Cover and simmer over low heat about 1 1/2 to 2 hours or until tender.

GRAVY - Soak 8-10 or 12 gingersnaps in cold water. Add 1 tablespoon brown sugar and raisins. Put into meat gravy and cook until done or thickened. Strain gravy - pour over sliced meat.