Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb To 4 lb fat end of a brisket 2 ea Onions
-of beef 2 ea Peeled turnips
2 tb Allspice berries 1 ea Carrot

--------------------------SAUCE 1-------------------------------
4 tb Butter 1 tb Browning (optional)
4 tb Flour 1/2 c White wine
5 c Gravy or strong beef stock A few carrots and turnips;
1 tb Mushroom ketchup -sliced thinly

--------------------SAUCE 2 (ALTERNATIVE-------------------------
3 tb Chopped parsley 1/4 ts Pepper
1 ea Onion; finely chopped 1 ts Salt
4 ea Pickled cucumbers or dill 1 ts Butter rolled in 1 tsp flour
-pickles; finely chopped 1 ea Pickled walnut; crushed
2 1/2 c Good gravy or beef stock 1 tb Capers
-(from cooking the brisket)

Tie up the brisket with strong thread or string. Cover it well with
water in a braising-pan and bring it to the boil. Skim. Salt the
water and add the spice and vegetables. Simmer until tender, for
about three hours. Remove the meat.
To make the sauce (1), first melt the butter in a saucepan, then
add the flour, cook a little and stir until smooth. Slowly stir in
the gravy, ketchup, browning, wine and sliced vegetables; bring to
the boil and simmer until the vegetables are tender. Season with
pepper and salt. Skim the fat from the surface and serve the brisket
in the sauce. Serve with pickles.
For a sharper sauce (2), put the parsley, onion and cucumbers into
the gravy, season, bring to the boil, and then simmer. Add the butter
rolled in flour to thicken the sauce, then the pickled walnut and the
capers. Simmer for 10 minutes and then pour over the beef.

From _The Art of Cookery Made Plain and Easy_ Hannah Glasse, 1747 in
_Seven Centuries of English Cooking_ Compiled and updated by Maxime
de la Falaise Grove Press, 1992. ISBN 0-8021-3296-0 Typos by Jeff
Pruett. Submitted By JEFF PRUETT On 04-16-95

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