This is a cheap piece of beef, costing generally from sevenpence to eight-pence a pound. Boil (see No. 1), and serve with boiled carrots, or parsnips, or greens. Small suet dumplings are also a great improvement.

Stewed Beef Brisket

Take out what bones you can before stewing; then place the meat in a stewpan or saucepan, with some carrots cut up, some onions (small ones, previously browned in a frying-pan, are best), a teaspoonful of mixed sweet herbs. (See Herbs.) Stew gently till the meat is thoroughly done. (See No. 2.) When done, it is best to take out the meat, and bring the gravy to a boil. Thicken very slightly with a little cornflour - (this is not necessary) - and colour the gravy with a few drops of colouring (see No. 19) - (this also is not essential).

How To Carve Brisket Of Beef

The accompanying engraving represents the appearance of a brisket of beef ready for table. There is no difficulty in carving it. The only thing to observe is that it should be cut cleanly along the bones, with a firm hand, in moderately thick slices. Cut it close down to the bones, so that they may not have a rough and jagged appearance when removed.

BRISKET OF BEEF.