5 lb. roast beef
2 tsp. vinegar
1/2 c. wine

SAUCE:

1 med. onion, chopped
1/2 c. chopped celery
2 tbsp. butter
1 1/2 tbsp. Worcestershire
1/2 c. lemon juice
2 tbsp. vinegar
1 tbsp. honey
1 c. catsup
1/2 c. broth from meat
1 tsp. salt
Dash of pepper
4-8 whole allspice in a tea ball

Simmer meat in vinegar, wine and large pot of water for 4 hours. Tear into small pieces. Saute onion and celery in butter in a Dutch oven. Add remaining ingredients; bring to a boil. Simmer 15 minutes. Add meat and heat through. Serve on 20 hamburger buns. This is best made a day ahead and reheated before serving.