Breast or Brisket of Beef a la Florence

The name of brisket is applied to the part of the beef adjoining the cross ribs, and the neck. If the beef be of a good quality, the plate or brisket makes an excellent and economical boil, the meat being juicy and interlarded with fat giving it a very good flavor.

Put a quarter of a pound of butter in a saucepan, and when warm, add half a pound of lean bacon and half a pound of ham cut into squares of a half of an inch. When the bacon and ham are well browned, add four ounces of onions cut into an eighth of an inch squares, and two pounds of brisket of beef well freed from fat, boned and cut into one inch squares. Add a bunch of parsley, also thyme, bay leaf and a small clove of garlic, two cloves, two celery heads cut in quarters and trimmed and some stewed tomatoes. Moisten with a little broth (No. 194a), cook for two hours and a half, adding a little more broth at times, and serve on a dish garnished around with gastronome potatoes (No. 2789).