4 lb. fresh beef brisket
1 1/2 tsp. salt
Boiling water
1 tsp. dried parsley
4 peppercorns
1/2 tsp. thyme
2 onions, peeled
2 scraped carrots
1 peeled parsnip
1 peeled turnip (sm.)
1 bay leaf
Horseradish Sauce (below)

3 tbsp. flour
3 tbsp. butter
1 c. milk, hot
1 c. beef bouillon
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. horseradish or more to your own taste
Pinch of nutmeg

Cut top layer of fat from brisket. Rub with salt and place in pot. Cover with boiling water. Bring to boil quickly and boil 10 minutes. Skim top. Add parsley, corns, thyme. Cover pot and simmer for 3 hours. For last hour cooking, add vegetables and bay leaf. Meat is tender when pierced through with fork and meat slides down off fork. Serve with parsley buttered boiled potatoes and horseradish sauce on sliced beef.

Horseradish Sauce: Melt butter, stir in flour; add hot milk and stock, stirring constantly and cook until well blended. Add salt and pepper and nutmeg. Mix well. Stir in horseradish. Dish serves 8 well, sauce can be doubled, if desired. Very good.