• 3 lb. brisket of beef
• bacon rashers
• 2 onions
• bouquet garni

Wipe and trim the meat. Cover the bottom of a stewpan with rashers of bacon, place the meat on them and lay more bacon on top. Add the onions, bouquet garni, cloves, mace, allspice, peppercorns and trimmings from the vegetables. Nearly cover with stock or water. Cover closely and cook very gently for 2½–3 hr., adding more boiling liquid if necessary. In the meantime make the brown sauce, using