Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        rump roast -- cut in cubes
                        seasoned flour
                        olive oil
     1/2  cup           water
   1      can           (8-oz) tomato sauce
   4                    garlic buds -- minced , (up to 6)
     1/3  cup           cider vinegar
   1      whole         cinnamon stick
   8      whole         cloves
   8                    allspice
   1      cup           ground walnuts
   1      tablespoon    lemon juice
                        sliced sourdough french
                        bread -- toasted

Preparation:

Dredge meat in seasoned flour; Shake off excess; Heat oil in large frying pan; Brown meat well. Transfer to crockery pot. Pour water into frying pan to loosen drippings. Add to crockery pot with tomato sauce, garlic and vinegar. Plae cinnamon stick, cloves, and allspice in a tea ball or cheesecloth. Add to pot. Cover. Cook on LOW 8 to 10 hours, or until very tender. If necessary, cook down pan juices. Add walnuts and lemon juice. Heat to serving temperature. Serve over buttered toast. Makes 12 servings.