5 lbs. eye round
2 onions, cut medium
5 bay leaves
Few cloves
1 qt. cider vinegar
1 sm. pot water
12 oz. box Zu Zu ginger snaps

Soak meat Wednesday for Saturday cooking. Turn meat Friday morning.

Brown meat well on all sides in butter or Crisco. Then add to meat. Brown onions.

Meanwhile, soak ginger snaps in 1/2 quart of vinegar. Put few cups of plain vinegar on meat and add the rest little by little (if water is needed, add alternately).

About 1/2 hour before meat is done, pour pot of crackers and vinegar into gravy and meat and let cook. Put 6 tablespoons of sugar into large frying pan and let brown. When brown and all melted, pour into gravy.

BE CAUTIOUS AS IT BOILS UP QUICKLY! Remove meat and strain to remove bay leaves and cloves. Enjoy!