|Rump roast||4 Pound|
|Canned condensed onion soup||10 1⁄2 Ounce (1 Can)|
|Wine vinegar||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Bay leaves||3 Medium|
|Sugar||1⁄4 Cup (4 tbs)|
|Ginger snaps||7 , crumbled to make 1/2 cup|
Place meat in deep bowl.
Combine soup, vinegar, water, bay, peppercorns, and cloves; pour over meat.
Cover, refrigerate for 2 days, turning meat twice each day.
Remove meat from marinade.
In large heavy pan, brown meat in shortening; pour off fat.
Stir in marinade.
Cover; cook over low heat 2 1/2 hours or until tender.
Remove meat from pan; keep warm.
Skim fat from gravy; remove bay, peppercorns, and cloves.
Stir in sugar and ginger snaps.
Cook until thickened, stirring.