1 (about 4 lb.) boneless rump roast
4 c. water
2 c. red wine vinegar
2 tbsp. sugar
1 med. onion, finely chopped (about 1/2 c.)
3/4 c. finely chopped celery
1/4 tsp. salt
Pinch of pepper
1 tsp. mixed pickling spices
2 tbsp. vegetable shortening
24 crushed ginger snaps (1 1/2 c. crumbs)

Trim meat of all but thin layer of fat. Place in large GLASS bowl. Add next 8 ingredients to bowl, stirring to mix. Cover with plastic wrap. Refrigerate 4 to 5 days turning meat each day. Remove meat from marinade. RESERVE marinade. Pat meat dry with paper towels. Heat shortening in Dutch oven. Brown meat on all sides. Remove from pan.

Pour marinade over meat. Roast uncovered at 350 degrees for 30 minutes. Cover; continue roasting 2 1/2 to 3 hours longer or until meat is tender. Remove meat to platter. Strain marinade; remove fat, return marinade to pan. Stir in gingersnap crumbs. Heat until thickened, strain again. Serve with meat.

A great German dish. My boys love the "cookie gravy."