10 lbs. beef brisket
Flour
1 cup rendered fat
1¹⁄₂ cups sliced onion
¹⁄₃ cup salt
1 teaspoon pepper
1 teaspoon ground allspice
1 teaspoon grated nutmeg
1 teaspoon whole cloves
1 lemon, sliced
Water to cover
Buy twenty-five or thirty pounds of brisket to get ten pounds of clear,
lean meat. Cook it as directed on page 97.
Serves forty or fifty persons.