|Bottom round/Top round||4 Pound|
|Black pepper||3⁄4 Teaspoon|
|Vinegar||1 Cup (16 tbs)|
|Burgundy wine||4⁄5 Quart|
|Bay leaves||2 Small|
|Onion||3⁄4 Cup (12 tbs), chopped|
|Dehydrated parsley||1 Tablespoon|
|Bacon grease||1⁄4 Cup (4 tbs)|
|Sifted flour||2 Tablespoon|
|Gingersnaps||8 Small, crushed|
|Sugar||2 1⁄2 Tablespoon (To Taste)|
|Red burgundy wine||1⁄4 Cup (4 tbs)|
|Water/Sugar / vinegar||To Taste (If Needed)|
|Sour cream||2⁄3 Cup (10.67 tbs)|
Sprinkle meat with salt and black pepper.
Place in earthenware casserole.
Add vinegar, wine, water to cover, bay leaves, cloves, onion and parsley.
Set in refrigerator for 48 hours.
Turn now and then.
Remove meat from marinade.
Reserve 2 cups.
Brown meat on all sides in skillet in hot bacon grease.
Place meat in roasting pan.
Stir flour into bubbling grease in skillet.
Cook, constantly stirring, until brown.
Stir until smooth.
Add gingersnaps, salt, pepper and sugar.
Stir until thick and smooth.
Pour over roast.
Bake in 3500 oven.
Baste every 30 minutes.
Allow 28 minutes per pound.
Thirty minutes before done, pour wine over meat.
Blend with gravy and adjust sweet-sour taste.
Stir in sour cream just before serving.
Serve on heated platter.