3 to 4 lbs. beef rump roast
1/4 c. flour
2 tbsp. bacon drippings or vegetable oil
1/4 c. brown sugar
2 tsp. salt
1/2 tsp. each pepper & cinnamon
1/4 tsp. ginger
1 onion, sliced thin
1/2 c. water
1 bottle (7 oz.) ginger ale
16 each dried apricots & prunes

Dredge meat in flour. Brown on all sides in hot drippings. Mix sugar, seasonings, water and ginger ale. Add to meat with onions. Cover and simmer for about 3 1/2 hours or until tender. Soak fruit in water just to cover, while meat is cooking and add to meat for last 1/2 hour of cooking.