|Vinegar||1 1⁄2 Cup (24 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Salad oil||1⁄2 Cup (8 tbs)|
|Beef roast||4 Pound|
|Flour||1⁄2 Cup (8 tbs)|
|Crumbled ginger snaps||1⁄2 Cup (8 tbs)|
Heat vinegar, water, spices, salt and sugar to boiling.
Pour over sliced onions and allow to stand until cool.
Stir in oil.
Pour marinade over roast in a deep bowl.
Allow to stand in refrigerator 2 to 4 days, turning meat once a day so it will marinate evenly.
Remove meat from marinade and pat dry Dredge with half the flour.
Brown on all sides in hot short- ening in a dutch oven.
Place rack under meat and add 1 cup of strained marinade.
Save remaining marinade.
Cover meat tightly and simmer 3 to 4 hours or until meat is fork tender.
Remove to hot platter.
Add enough strained marinade to liquid in dutch oven to make 2 cups liquid.
Make a smooth paste with remaining flour and 1/4 cup cold marinade.
Stir into liquid in kettle.
Bring to boil, stirring constantly.
Stir in ginger snaps and heat thoroughly.
Season to taste.
Serve hot gravy with sauerbraten.