4 lb. beef - chuck, rump or round
3 bay leaves
1 tsp. peppercorns
1/4 c. sugar
4 to 6 ginger snaps
1 sliced onion
Vinegar
Water
1/4 c. raisins
1 c. thick, sour cream

Sprinkle meat well with salt and pepper; rub into meat thoroughly. Place with onions, bay leaves and peppercorns in a deep earthen dish. Heat water and vinegar (equal parts of each if vinegar is very strong). Add salt and sugar to taste. Pour hot water and vinegar mixture over meat to cover. Cover dish well; put in a cool place. Let stand for 8 days.

Put meat in a kettle, add onion and a little of the spiced vinegar. Place in a hot oven to brown all over, then put on a tight fitting cover and let cook slowly for about 3 hours or until tender. Add more vinegar as necessary. Take out meat, slice for serving and keep hot. Strain liquid in kettle, skim off fat. Let 1/4 cup sugar melt in an iron spider (frying pan). Very gradually add the strained liquid, then the raisins and ginger snaps; cook until thickened and smooth. Pour (while hot) over meat. Add 1 cup of thick sour cream to gravy.