4 lbs. rolled rump roast
4 tsp. salt
1/2 tsp. pepper
1 1/2 c. apple cider vinegar
3 c. water
2 med. onions, sliced
1 med. carrot, sliced
1 stalk celery, chopped
4 whole cloves
4 whole peppercorns
2 bay leaves
2 tbsp. shortening
1/3 c. butter
1/4 c. flour
1 tbsp. sugar
8 gingersnaps, finely rolled

Rub meat with salt and pepper; place in large glass bowl. Combine vinegar and next seven ingredients in saucepan; bring to boil; pour over meat; cover. Marinate two days in refrigerator, turning daily. On third day remove meat from marinade; drain well, save marinade.

Brown meat well in shortening in Dutch oven; pour off excess fat. Strain marinade, discarding vegetables; pour over meat. Cover; simmer two to two and one half hours or until meat is tender.

Remove meat from pan; strain liquid; skim off fat. Melt butter in pan; blend in flour and sugar; continue stirring until mixture is nicely browned. Gradually stir in strained marinade.

Blend in gingersnaps well (using back of wooden spoon against sides of pan to break up any lumps). Add meat; cover; simmer 15 minutes.

Yield: eight to 10 servings approximately 5 1/2 cups gravy.