20 gingersnaps
2 lbs. ground beef
1 med. onion, chopped fine
1 (14 oz.) bottle catsup
4 oz. Worcestershire sauce
2 tbsp. cider vinegar
2 tsp. salt
Dash of pepper
1 lemon, seeded and sliced thin
3 hard-cooked eggs
Water
Sherry (optional)

Soak gingersnaps in 1 pint of water in a bowl. As they soak, brown meat in large soup pot. Drain. Use potato masher to separate meat and give it a fine texture, keeping the pot over low heat. Add chopped onion, stir frequently and cook about five minutes. Add catsup, Worcestershire, vinegar, salt, pepper and lemon. Add the water but use your own judgment; stir with a quart. This, plus the water in which the gingersnaps are soaking, will make thick soup.

Simmer the soup for an hour. Add dissolved gingersnaps, raising heat to medium and stirring constantly for 5-10 minutes. If thinner soup is wanted, add more water. Add the crumbled eggs and stir until mixed. Serve hot with a dash of sherry wine, if preferred.