3 1/2 lb Bottom Round

2 c Wine Vinegar (heated)

2 c Water

1 1/2 ts Salt

2 tb Parsley

1 t Pepper

2 tb Sugar

1 Onion, sliced

1 Bay Leaf

3 tb Butter

2 tb Flour

2 tb Cold water

1 c Beef Stock

6 Gingersnaps

Heat 2 cups water, and vinegar together until hot. Place meat in crock covered with vinegar and water. [Do NOT use a metal pot!] Add salt, parsley, pepper, sugar, and onion. Cover and refrigerate for 3 days, turning daily. Drain marinade and reserve. Lightly flour meat. Brown well in butter in kettle. Add onion slices and 3 cups marinade. Cover and simmer until tender. Remove meat to a hot serving dish and keep warm. Skim fat off liquid. Mix flour and water and stir into pan. Add stock,