• 3 lb. brisket of beef
• 1 large carrot
• 1 large turnip

Wipe and trim the meat and tie into a good shape. Dice a little of the carrot and turnip and put aside with the onions for garnish. Thickly slice the remainder of the carrot, turnip, leeks and celery and fry slightly in a stewpan with the bacon trimmings in the hot dripping. Place the meat on top and cover with slices of bacon. Add the bouquet garni and peppercorns tied in muslin, salt to taste