Wipe steak with damp cloth; season with salt and pepper. Place in earthern or glass bowl. Combine onions, carrots, celery, cloves, peppercorns, vinegar, and bay leaves and 2-1/2 pints water, or enough to cover meat. Cover and put in refrigerator for 4 days. (Turn twice during this period.)

On fifth day remove from refrigerator, drain meat (reserve marinade), saute in fat and 1 T. butter until seared on all sides. (Do not use an aluminium or cast iron pan.) Add marinade liquid and bring to a boil, then lower heat and let simmer about 3 hours.

Melt remaining 5 T. butter in a small pan. Stir flour smoothly into it. Add sugar, blend, and let brown to nice dark color. Add to simmering meat mixture. Cover and continue cooking until meat is tender, about 1 hour longer.

Remove meat to a warmed serving platter. Stir crushed gingersnaps into the pot juices and cook until thickened. Pour gravy over meat. Serve with Dumplings.