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Brisket with Onion Sauce

3 pounds beef brisket

Crums

Soup greens

½ cup green onions

Cloves

2 tablespoons fat

Peppercorns

2 tablespoons flour

Salt

1½ cups stock

1 egg

1 tablespoon minced parsley

Wipe the meat with a damp cloth, and tie it into a compact shape with strips of cloth. Place it in a deep kettle with boiling water (or part of the stock, if possible). Add a bunch of soup greens, several cloves and peppercorns. Simmer until the meat is tender, add salt when partly cooked. Take the meat from the liquid, remove the cloth, and place meat in a shallow bakingdish. Beat one egg and spread over the beef, then sprinkle with coarse crums and brown under a flame or in a hot oven. Serve with onion sauce made as follows: Cut up the onions and brown them in the fat. Make a brown sauce of the fat, flour and stock. Add the parsley and serve.