2 c. red wine vinegar
2 c. water
2 med. onions, sliced
10 whole cloves
6 peppercorns
2 tbsp. sugar
1 lemon, sliced
4 bay leaves
2 tbsp. salt
4 to 5 lb. eye roast beef

Combine the above ingredients. Place meat in large deep bowl. Pour vinegar mixture over meat. Refrigerate one week; turn meat once each day.

Remove meat dry with paper towels. Melt 1/3 cup butter in skillet. Brown meat on all sides. In large pot add strained wine vinegar mixture, meat and drippings from skillet. Simmer slowly for 3 to 4 hours or until meat is tender.

Remove meat. To thicken gravy add 20 crushed ginger snap cookies. Stir until ginger snaps thicken gravy. Strain to remove any lumps. Add sugar to taste. Approximately 5 or 6 tablespoons should be sweet sour.