4 lb. rump roast
Salt
Pepper
Flour
2 tbsp. shortening
2 onions
1/2 c. vinegar
1 c. water
2 tbsp. lemon juice
3 bay leaves
3 whole cloves
2 tsp. salt
1/4 tsp. pepper
2 tbsp. catsup
6 ginger snaps

Sprinkle meat with salt, pepper and flour and brown surface in hot fat. Add sliced onion, vinegar and all remaining ingredients except for ginger snaps. Cook to boil, reduce heat, cover tightly and simmer for 2 1/2 to 3 hours or until tender. During the last 30 minutes of cooking, stir crumbled ginger snaps into gravy. Slice and serve with gravy.