4 lb. pot roast (round or bottom round)
Salt to taste
Several whole peppercorns
1 c. red wine or mild vinegar
1 lg. onion, thinly sliced
2 bay leaves
2 tbsp. sugar
Mixed spices, 2 to 3 tsp. nutmeg, cinnamon, mace, ginger, allspice
6 crushed gingersnaps
1/2 c. sour cream
Enough boiling water mixed with beef consomme to cover roast

Place roast in deep bowl made of glass or pottery. Sprinkle around it rest of ingredients except last 3. When nicely flavored, add water and consomme. Place lid on bowl and marinate in refrigerator for at least 3 days.

Turn several times a day. Take meat out of bowl, brown well. Cook as you would a pot roast, using some of liquid marinate (1 to 2 cups). Skim broth, add gingersnaps. Stir until smooth. Slowly add sour cream. Serve with potato dumplings, red cabbage and hot bread.