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.