3 1/2 lb. rump roast
2 tbsp. fat
1 1/2 onions, chopped
1/2 tsp. salt
3 anchovies
4 tbsp. vinegar
2 tbsp. Karo syrup
16 peppercorns
16 allspice
2 bay leaves
2 c. stock

Cook everything together, then add flour, salt and pepper to make gravy. Cook the roast slowly for 3 or 4 hours.

Serves 6.

Submitted by: Ann Smith