4 lb. round steak
2 c. vinegar
2 c. water
3 bay leaves
1 tsp. whole cloves
1 tsp. allspice
1 1/2 tsp. salt
1/2 tsp. pepper
1 lemon, sliced
8 ginger snap cookies
1 can tomato soup
1 clove garlic
1 c. onion, sliced
Crust of rye bread

Heat vinegar and water to boiling. Add spices. Pour sauce mixture over steak. Cover and refrigerate for a few days. Gently simmer meat in spice mixture and add crust. Cook 1 3/4 hours. Strain stock from meat reserve. slice meat thin. Return to strained stock and heat slowly while adding soup and ginger snaps to thicken gravy.