* Approx. 1/2 lb per person (4 lb = 8 servings / 5 lb = 10 servings)

Place meat in large earthenware or glass bowl.

Heat vinegar and water; dissolve salt, pepper, and sugar in it. Top meat with sliced onions; pour vinegar mixture over.

Add remaining ingredients, except old fashioned gingersnaps, to vinegar around meat. Cover and refrigerate 3 to 4 days, turning meat daily.

Remove meat and drain well. Strain liquid and save.

Dredge meat in flour; brown in hot fat in heavy pan. Add 1/2 cup of the strained liquid, cover and cook over low heat until meat is 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 boil and stir to dissolve all brown drippings. Add 12 old fashioned gingersnaps, simmer and stir until gravy is thickened and smooth.

Serves 8 to 10

Source ...... Mary Margaret McBride Encyclopedia Of Cooking Editor ...... Anne London, director, Homemakers Research Institute Publisher ... Homemakers Research Institute, Evanston Il, (c) 1960

Entered by Jim Speerbrecher, 30-Nov-93

Tested/Eaten 16-Dec-93 - Excellent!!!