Sour Beef
Take a piece of beef from the rump or the lower round; cover with vinegar; add sliced onion, bay leaves, a few whole spices and salt. Let it stand a week in winter or three days in summer, turning it every day and keeping it covered. When ready to cook put a piece of fat in an iron pan; brown the meat; then strain the liquid over it and cook until the meat is tender. Remove the meat; thicken the gravy with broken gingersnaps; strain and pour over the meat, adding a few seeded raisins if desired.