4 lb. rump roast
Salt
Pepper
Flour
2 tbsp. shortening
2 onions
1/2 c. vinegar
1 c. water
2 tbsp. lemon juice
3 bay leaves
3 whole cloves
2 tsp. pepper
2 tbsp. catsup
6 ginger snaps

Sprinkle meat with a little salt, pepper, flour and brown the surfaces in a heated shortening pan. Add sliced onions, vinegar, and all remaining ingredients except ginger snaps. Cook to a boil, then reduce heat and cover tightly. Cook slowly for 2 1/2 to 3 hours or until beef is tender when tested with a fork. During the last 30 minutes of cooking, stir crumbled ginger snaps into the gravy. Cut meat in slices, serve with gravy. Serves 6.