If the brisket has been used for soup, take it out of the soup when it is tender and prepare it with a horseradish sauce, garlic sauce or onion sauce. (See “Sauces for Meats".)

BRISKET OF BEEF WITH SAUERKRAUT

Take about three pounds of fat, young beef (you may make soup stock of it first), then take out the bones, salt it well and lay it in the bottom of a kettle, put a quart of sauerkraut on top of it and let it boil slowly until tender.  Add vinegar if necessary, thicken with a grated raw potato and add a little brown sugar.  Some like a few caraway seeds added.

SAUERBRATEN

Take a piece of cross-rib or middle cut of chuck about three pounds, and put it in a deep earthen jar and pour enough boiling vinegar over it to cover; you may take one-third water.  Add to the vinegar when boiling four bay leaves, some whole peppercorns, cloves and whole mace.  Pour this over the meat and turn it daily.  In summer three days is the longest time allowed for the meat to remain in this pickle; but in winter eight days is not too long.  When ready to boil, heat one tablespoon drippings in a stew-pan.  Cut up one or two onions in it; stew until tender and then put in the beef, salting it on both sides before stewing.  Stew closely covered and if not acid enough add some of the brine in which it was pickled.  Stew about three hours and thicken the gravy with flour.

ROLLED BEEF—­POT-ROASTED

Take one pound and one-half of tenderloin, sprinkle it with parsley and onion; season with pepper and salt; roll and tie it.  Place it in a pan with soup stock (or water if you have no stock), carrot and bay leaf and pot roast for one and one-half hours.  Serve with tomato or brown sauce.

MOCK DUCK

Take the tenderloin, lay it flat on a board after removing the fat.  Make a stuffing as for poultry.  See “To Stuff Poultry”.  Spread this mixture on the meat evenly; then roll and tie it with white twine; turn in the ends to make it even and shapely.

Cut into dice an onion, turnip, and carrot, and place them in a baking-pan; lay the rolled meat on the bed of vegetables; pour in enough stock or water to cover the pan one inch deep; add a bouquet made of parsley, one bay leaf and three cloves; cover with another pan, and let cook slowly for four hours, basting frequently.  It can be done in a pot just as well, and should be covered as tight as possible; when cooked, strain off the vegetables; thicken the gravy with one tablespoon of flour browned in fat and serve it with the meat.  Long, slow cooking is required to make the meat tender.  If cooked too fast it will not be good.

MARROWBONES