4 lb. beef, chuck, rumo or round
1 pt. good vinegar
4 bay leaves
12 peppercorns
4 whole cloves
1 bunch carrots, cut in strips
6 onions, sliced
1 tbsp. sugar
12 gingersnaps
Salt & pepper

Sprinkle thoroughly with salt and pepper. Place meat in a glass dish or earthenware dish. Add vinegar and enough water to cover. Add bay leaves, peppercorn and cloves and let stand tightly covered for 5 days in refrigerator. Place meat in a Dutch oven and brown well on all sides. Add the carrots and onions. Add 1 cup of the spiced vinegar. Cover tightly and cook over low flame about 3 hours or until heat is tender. When meat is cooked add sugar and crumbled gingersnaps and cook for 10 minutes. This makes a delicious gravy. If necessary, add more spiced vinegar.