| 1 | ** use beef chuck, rump, or round.?wipe meat with damp cloth and then sprinkle thoroughly with salt and pepper. |
| 2 | Place meat in an earthen dish and add vinegar and enough water to cover. |
| 3 | Add the bay leaves, peppercorns and cloves, and let stand tightly covered for 5 days in a cool place.?cut carrots in strips; slice onions. |
| 4 | Put meat in a dutch oven and brown well on all sides. |
| 5 | Add the carrots and onions and 1 cup of the spiced vinegar. |
| 6 | Cover tightly and cook over low flame about 3 hours or until meat is tender. |
| 7 | When meat is cooked, add the sugar and crumbled ginger snaps and cook for 10 minutes. |
| 8 | This makes delicious gravy. |
| 9 | If necessary, more of the spiced vinegar may be added |
