3-4 lb. rump roast
2 c. vinegar
2 c. water
2 c. onions, sliced
4 bay leaves
16 cloves
1 tbsp. salt
1/4 tsp. pepper
2 tbsp. sugar
5 tbsp. fat
12 gingersnap cookies
1 (10 1/2 oz.) can beef broth

Cover meat with vinegar, water, onions, bay leaves, cloves, salt, pepper and sugar. Let stand 4-5 days. Turn each day in marinade. Remove meat, wipe dry. Brown in fat. Cook in pressure cooker 45 minutes with strained marinade (1 1/2 cups) and beef broth.

Thicken marinade after removing meat with gingersnap crumbs and bring to a boil. Slice meat and serve with gingersnap gravy.