• 2½–3 lb. brisket,
• aitchbone or round of beef
• salt
• 3 cloves
• 10 pepper-corns
• a bunch of herbs
• carrots
• turnips
• onions
• suet dumplings (optional)

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 enough time for them to be cooked when the meat is ready. Place the meat on a hot dish. Remove string and re-skewer meat if necessary. Arrange vegetables neatly round and serve some of the liquid separately in a sauce boat.

If suet dumplings are to be served, put them into the liquor 20 min.–½ hr. before serving.

Salt beef silverside or topside: if very salt cover with unsalted cold water, otherwise use warm water. Bring slowly to boiling-point and skim well. Continue as for fresh meat, allowing a little extra boiling time.

Suet dumplings: 3–4 oz. suet; ½ lb. flour; ¼ teasp. salt; 1 teasp. baking-powder; cold water. Make as for suet pastry; form into small balls and drop into boiling stock; after 3 min. reduce heat and simmer for remainder of time.