If your piece is a round, skewer it well into shape, and tie it up with
stout tape or twine when you have washed it in three or four waters and
removed all the salt from the outside. Put into a pot, and cover with
cold water. Allow, in boiling, about twenty minutes to a pound. Turn
the meat three times while cooking.
When done, drain very dry, and serve with drawn butter in a sauce-boat.
Send around mashed turnips with the meat. They should be boiled in a
separate pot, however, or they will impart a disagreeable taste to the
beef.
The brisket is a good piece for a family dinner.