• 2½–3 lb. brisket,
• aitchbone or round of beef
• salt
• 3

Wipe the meat with a damp cloth and tie into a neat shape with string. Put into a pan and cover with boiling salted water. Bring to the boil again and boil for 5 min. to seal the surface. Reduce to simmering point, add the cloves, peppercorns and herbs and simmer for the remainder of the time, allowing 20 min. per lb. and 20 min. over. Skim when necessary. Add the sliced vegetables, allowing en