4 to 5 pound beef pot roast
2 cups water
2 cups vinegar
1 Tbl salt
1/2 tsp pepper
2 Tbl white or brown sugar
2 medium onions, sliced
1 clove garlic
6 cloves
2 bay leaves
3 or 4 celery tops
12 gingersnaps
Place meat in large glass bowl. Top with sliced onions. Heat vinegar and water, and dissolve salt, pepper and sugar in it. Pour over meat and onions. Add remaining ingredients, except gingersnaps, to vinegar around the meat. Cover and refrigerate 3 to 4 days, turning meat daily.
Remove meat and drain well. Strain liquid and save. Dredge meat with flour, and brown in hot fat in heavy pan. Add 1/2 cup of the strained liquid, cover and cook over low heat until tender (3 to 4 hours). Add more liquid as needed.
Remove meat and keep hot. To make gravy, add more strained vinegar mixture to juice in pan to make 3 cups liquid. Bring to a boil and stir to dissolve all brown drippings. Add 12 gingersnaps, simmer and stir until thickened and smooth. Pour over meat and serve.