Season a rib−roast of beef with salt, pepper and ginger and rub with vinegar. Put in the dripping−pan with 1
sliced onion, 2 cloves of garlic, 2 carrots, 2 stalks of celery cut fine, 1 bay−leaf and a few cloves and
peppercorns. Pour over 1 cup of stock and dredge with flour. Let bake in a quick oven; allow fifteen minutes
to the pound. Serve with potato dumplings.
