3 pounds beef brisket 1/2 cup sliced onions 1/2 cup sliced carrots

1/2 cup diced celery with leaves 1 1/2 teaspoons salt

Cover beef with hot water, add vegetables and simmer, covered, until meat is tender, about 2 1/2 to 3 hours. Do not boil. Add salt when half done and more water if necessary. Remove meat from broth, slice and serve with Horse-radish Sauce (page 324) or Onion Sauce (page 315). Allow 1/2 pound per serving.

Variations - 1. Brown meat in hot fat before cooking.

2. With Navy Beans - Soak 1 pound navy beans in water overnight. Drain and place in a kettle together with 1/2 teaspoon mustard, 1/2 cup brown sugar, 1/2 cup maple sirup, salt and pepper. Place beef brisket on top. Cover with water and cook slowly until tender, about 3 hours.

3. Omit vegetables listed. For the last hour of cooking add 1 quart sauerkraut, 1 cup vinegar and 3 tablespoons brown sugar. Cover and finish cooking. Stir in a grated uncooked potato 10 minutes before serving.