In large bowl or crock, combine onions, lemon, 2 ½ cups water, 1 ½ cups red wine vinegar, 12 whole cloves, 6 bay leaves, 6 whole peppercorns, 1 tbs sugar, 1 tbs salt, and ¼ tsp ginger. Add one 4 lb beef rump roast, turning to coat. Cover and refrigerate about 36 hours; turn meat at least twice daily. Remove meat; wipe dry. Strain; reserve marinade

In Dutch over, brown meat in 2 tbs hot shortening; add strained marinade. Cover and cook slowly 2 hours or till tender. Remove meat. For each cup of gravy: combine ¾ cup meat juices and ¼ cup water; add 1/3 cup broken gingersnaps (Nabisco). Cook and stir till thick. Serves 10