This section is from the book "Cooking For Profit", by Jessup Whitehead. Also available from Amazon: Cooking for Profit.
A fat, unctuous, gristly piece of the brisket or "plate" is the best for this, of the rib ends that are sawed off a rib roast. Boil it slowly for at least three hours; have a little salt in the water (which is afterwards to be used to make soup.) Grate or finely scrape down a stick of horseradish, put it in a bowl with vinegar and water enough to cover, and use it for sauce.
Cost of material - Beef 2 pounds 12, loses one-third - horseradish 2, mashed potatoes 2; 16c for 8 dishes, 2c per dish.
 
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