3 lb. beef, round roast
1 pt. vinegar
3 bay leaves
12 peppercorns
6 whole cloves
1 sprig parsley, chopped
2 tbsp. flour
1 1/2 tsp. salt
Pepper
1/4 c. butter
1 c. sliced onion
1 1/2 c. carrots
1 dozen gingersnaps
1 tbsp. sugar

Wipe meat with cloth. Place in a small crock; add vinegar and enough water to cover; add bay leaves, peppercorns, whole cloves and parsley. Cover and place in refrigerator.

Leave 4 days, turning daily. Drain off liquid, reserving it for the sauce. Rub meat on all sides with the flour. Brown it thoroughly in butter, add onions and carrots and 2 cups of the spice liquid. Cover and simmer gently for about 2 hours or until meat is tender.

Remove meat. Add rolled gingersnaps and sugar to the gravy. Cook for 10 minutes.