4 to 5 lb. beef pot roast
2 c. vinegar
2 c. water
3 tsp. salt
1/2 tsp. pepper
2 tbsp. brown sugar
2 med. onions
1 clove garlic
6 whole cloves
2 bay leaves
3 or 4 celery tops
12 ginger snaps

Put meat in a large earthenware jar or glass bowl. Heat vinegar and water and dissolve salt, pepper and sugar in mixture. Top meat with sliced onions and pour vinegar mixture over and around meat. Add remaining ingredients except gingersnaps, cover and refrigerate for 3 or 4 days, turning meat daily.

Remove meat and drain well. strain liquid and save. Dredge meat in flour and brown in hot fat in a heavy skillet. Add 1/2 cup of the solution. Cover and cook over low heat until meat is tender, 3 to 4 hours or place in oven at 350 degrees for 2 to 3 hours until tender. Add more liquid as needed.

To make gravy remove meat to a hot platter, dilute liquid to desired strength. Add crumbled gingersnaps and stir until smooth. Season to taste. Serve with noodles.