2 bay leaves
5 peppercorns
2 sprigs parsley
1 stalk celery, cut up
1 sm. onion
4-5 lb. corned beef

Wash corned beef thoroughly. Place in large kettle and cover with water. Add bay leaves, peppercorns, parsley, celery and onions. Simmer 3 hours, until tender. Remove to shallow baking dish, insert cloves.

Sauce: 2 tablespoons butter, 1 tablespoon mustard, 1/3 cup brown sugar, 1/3 cup ketchup, 3 tablespoons vinegar and 3 tablespoons water. Cook over heat. Pour over beef and bake at 350 degrees for 30 minutes. Baste several times.