• 3 lb. brisket of beef
• 1 large carrot
• 1 large turnip
• 18 button onions
• 2 leeks
• a few sticks of celery
• ¼ lb. fat bacon rashers
• 1 oz. dripping
• bouquet garni
• 6–12 peppercorns
• salt
• stock

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 and enough stock nearly to cover the vegetables. Cover with a wellfitting lid and cook as slowly as possible for about 3 hr., basting occasionally and adding more stock if necessary. When nearly ready, cook the diced vegetables and onions separately in well-flavoured stock. Make a brown gravy, adding any strained stock left in the stew-pan. Place the meat on a hot dish, remove string and garnish with the diced vegetables and onions. Serve the gravy separately.