: My speciality is Pot-roasted brisket steamed slow in an inch of
: water with garlic and salt for about four hours, then sliced
: thin and laid out in layers in a Pyrex dish with English mustard
: slathered generously between the layers and on top. Pour off any
: fat from the gravy and then pour the gravy over the layered meat
: and bake in a slow oven for another hour.

: Scrumptious with honeyed carrots, roast potatoes beans, etc.

: I usually do this if we are having guests. It takes too long to
: bother with for a small dish.

: I have had offers of marriage from women, and other men, over this
: dish.
ET
I will be over, no proposal intended. I think I am going to have to try this one, I wish I knew about it 30 years ago.