4 lb. rump roast
3 c. water
1 c. white vinegar
4 bay leaves
Peppercorns, carrots, celery, hot pepper, etc.
1 slice lemon
1 c. dry red wine
10 whole cloves
2 lg. onions (thin)

Marinate at least 48 hours, meat will turn purple. Remove meat, dredge in flour, and brown in hot fat. Pour 1/2 of liquid back, cook as a pot roast. Keep rest of marinade in refrigerator to use later.

GRAVY: Brown 2 tablespoons flour in a skillet. Gradually stir in 1 1/2 cups hot marinade and 1/2 cup water. Add about 8 crushed ginger snaps. Cook and stir until thick. Can add 1/2 cup sour cream and salt.