2 lbs. ground beef
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground cloves
3/4 c. cider vinegar
1 carrot, pared & sliced
1 onion, peeled & sliced
1 stalk celery, sliced
1 bay leaf
3/4 c. water
2 tbsp. brown sugar
3 gingersnaps
1/2 c. hot water

Mix ground beef with salt, pepper, cloves and 1/4 cup vinegar. Shape into a big patty in a frying pan. Place carrot, onion, celery and bay leaf around meat. Mix water, remaining 1/2 cup vinegar and brown sugar. Pour over meat. Cover and simmer 1 hour. Remove meat to a platter. Discard bay leaf. Soften gingersnaps in hot water. Stir into drippings in pan. Heat, stirring constantly until gravy thickens. Pour over meat or sever separately to spoon over.