Put meat, onion and carrot,bay leaf,crushed peppercorns,vinegar,wine in a large bowl and let stand,stirring occasionaly, for 2 days in the refrigerator.

At the end of this soaking period, melt butter in a heavy kettle or dutch oven with a tight fitting cover, and brown drained meat on all sides. Now add to the kettle the mix the marinade in which the meat soaked,sugar,salt, water and bring to a boil. Cover and cook slowly for 2 to 3 hours or until meat is tender when tested with a fork. Shortly before serving toss in the crushed gingersnaps and stir until they disintegrate. Cut meat in slices and serve with strained gravy. Gravy may be thickened,if desired.

Serves 6 to 8. Serve with dumplings.

This dish freezes well.