1 c Vinegar; or more 1 c Water

10 Whole cloves

1 Bouquet garni made of: 4 Bay leaves

2 Sprigs celery leaves 1 Sprig fresh thyme 3 Juniper berries; crushed 1 lg Onion; sliced thin 3 Cloves garlic; crushed 2 ts Salt

1 Lemon; sliced

-Meat-=

5 lb Bottom round roast of beef 2 ts Bacon fat

8 oz Tomato sauce

1 Bouillon cube

1/2 c Red wine

3 tb Brown sugar; or more 4 Strips lemon peel 5 Gingersnaps; crumbled 1 tb Worcestershire sauce 1 1/2 ts Arrowroot; approximately

Combine all the ingredients for the marinade in a porcelain-enameled container. Add the meat and for best results marinate for 10 days, if not=

more. Turn twice daily.

When ready to cook, presoak a large clay pot, top and bottom, in water fo= r

15 minutes.

Remove the meat from marinade, put in a large frying pan, and sear on all=

sides in the hot bacon fat. Meanwhile, pour the marinade into a saucepan and reduce to 1/3 its original volume by boiling rapidly, uncovered. Plac= e

the meat in the presoaked pot, then add the marinade and all the other ingredients except the arrowroot.

Cover the pot and place it in a cold oven. Set the oven temperature at 42= 5

degrees. Cook for 2 to 2 1/2 hours, until almost done, then remove the po=

from the oven and pour off the sauce. Return the pot to the oven, uncovered, for a final 10 minutes of cooking.

Meanwhile, put the sauce into a blender container and blend. Taste for seasoning; the sauce should be "sweet and sour." If not, add brown sugar and/or vinegar. Heat the sauce, thicken with the arrowroot, and serve ove= r

the meat and German potato pancakes.