6 lbs. boneless chuck top blade or round rump roast
1 1/2 c. dry red wine or cider
1/2 c. wine vinegar
1 bay leaf
6 whole cloves
5 peppercorns
Salt to taste
2 lg. onions, diced
1/4 c. vegetable oil
4 tbsp. butter
5 tbsp. flour
1 tbsp. sugar
3/4 c. crushed ginger snaps

Put meat in an earthen or glass dish, not a metal one.

To make marinade, combine wine, vinegar, seasonings, onion and 2 cups of water. Pour marinade over meat, cover and let stand two days in refrigerator, turning each day. After two days, remove meat from marinade, pat dry and brown in oil in large, heavy skillet. Drain off fat. Strain marinade. Pour over meat, cover and simmer about three hours, or until tender. Put meat on a platter and keep warm. Pour off liquid and set aside.

In same skillet, melt butter. Add flour and sugar, then stir until smooth. Add liquid from meat slowly, cook until thickened. Add ginger snaps and cook until dissolved. Return meat to skillet and cook, uncovered for 30 minutes. Serve with hot buttered noodles. Serves 8 to 12.