3 1/2 lb Bottom Round
2 c  Wine Vinegar (heated)
2 c  Water
1 1/2 ts Salt
2 tb Parsley
1 ts 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,