4-5 lbs. rump roast
Water
3/4 c. malt vinegar
2 tsp. salt
3 tbsp. brown sugar
1/2 tsp. ground cloves
1/2 tsp. allspice
1/2 tsp. ginger
1 bay leaf
1 1/2 tsp. coarse pepper
3/4 c. chopped onion

Brown meat in heavy skillet, drain off fat. Add 3/4 cup water, cover and simmer 1 hour. Remove meat and cut into 1/2 inch thick slices; return to kettle. Bring to boil remaining ingredients, pour over meat. Cover and simmer until fork tender, 2-3 hours. Add water, if necessary. Strain gravy and thicken with flour mixed with little water. Pour over meat. Serves 10.