Take four pounds of brisket, season with salt, pepper and ginger, add three tablespoons of tomatoes and an onion cut up. Cover with water in an iron pot and a close-fitting cover, put in oven and bake from three to four hours. POT ROAST. BRAISED BEEF Heat some fat or goose fat in a deep iron pot, cut half an onion very fine and when it is slightly browned put in the meat. Cover up closely and let the meat brown on all sides. Salt to taste, add a scant half teaspoon of paprika, half a cup of hot water and simmer an hour longer, keeping covered closely all the time. Add one-half a sweet green pepper (seeds removed), one small carrot cut in slices, two tablespoons of tomatoes and two onions sliced. Two and a half pounds of brisket shoulder or any other meat suitable for pot roasting will require three hours slow cooking. Shoulder of lamb may also be cooked in this style. When the meat is tender, remove to a warm platter, strain the gravy, rubbing the thick part through the sieve and after removing any fat serve in a sauce boat. If any meat is left over it can be sliced and warmed over in the gravy, but the gravy must be warmed first and the meat cook for a short time only as it is already done enough and too much cooking will render it tasteless. BRISKET OF BEEF (BRUSTDECKEL) 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. SAUERBRATEN Take a piece of cross-rib or middle cut of chuck about three pounds, and put it in a deep earthen jar and pour enough boiling vinegar over it to cover; you may take one-third water. Add to the vinegar when boiling four bay leaves, some whole peppercorns, cloves and whole mace. Pour this over the meat and turn it daily. In summer three days is the longest time allowed for the meat to remain in this pickle; but in winter eight days is not too long. When ready to boil, heat one tablespoon drippings in a stew-pan. Cut up one or two onions in it; stew until tender and then put in the beef, salting it on both sides before stewing. Stew closely covered and if not acid enough add some of the brine in which it was pickled. Stew about three hours and thicken the gravy with flour. ROLLED BEEF--POT-ROASTED Take one pound and one-half of tenderloin, sprinkle it with parsley and onion; season with pepper and salt; roll and tie it. Place it in a pan with soup stock (or water if you have no stock), carrot and bay leaf and pot roast for one and one-half hours. Serve with tomato or brown sauce.