Place 4 or 5 pounds chuck roast in deep bowl. Sprinkle with salt and pepper. Cover with white vinegar. Add about 3 thinly sliced medium onions, 2 bay leaves, 10 whole allspice. Cover and let stand for at least 3 days. Turn each day. Put meat and juice into large pot; cook until tender.

For gravy: Dissolve about 16 gingersnaps in water and add to meat and juices. Boil until gravy is thick. Watch carefully, gingersnaps tend to burn easily. Serve with red cabbage and Kartoffel Klosse (potato dumplings).

Kartoffel Klosse (Potato dumplings) : Grate about 4 pounds peeled, raw potatoes. Squeeze out juice through cheesecloth. Put potatoes into large bowl; add 2 eggs, 1 tablespoon salt, 1/4 teaspoon pepper, and 2 cups flour. Mix well. Drop a teaspoonful into boiling water. Should hold together - if not, add more flour. Boil for 15 to 20 minutes. Drain. Have fried bacon and onions ready to put on top.