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BRISKET OF BEEF (BRUSTDECKEL)

(Meats) - (The International Jewish Cook Book)







If the brisket has been used for soup, take it out of the soup when it
is tender and prepare it with a horseradish sauce, garlic sauce or onion
sauce. (See "Sauces for Meats".)
BRISKET OF BEEF WITH SAUERKRAUT
Take about three pounds of fat, young beef (you may make soup stock of
it first), then take out the bones, salt it well and lay it in the
bottom of a kettle, put a quart of sauerkraut on top of it and let it
boil slowly until tender. Add vinegar if necessary, thicken with a
grated raw potato and add a little brown sugar. Some like a few caraway
seeds added.











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