3 1/2-4 lb. beef brisket
1 sm. carrot
1 onion
4 whole peppercorns
4 whole cloves
2 tsp. salt
1 slightly beaten egg
1/2 c. dry bread crumbs

Cover the brisket with boiling water. Add carrot, onion, peppercorns, cloves and salt.

Simmer until tender, about 3 hours. Remove from liquid and place in shallow baking dish. Reserve 1 cup of stock for onion sauce. Spread the egg over beef and sprinkle with the bread crumbs. Brown in hot oven 400 degrees for 20 minutes and serve with onion sauce.

Brown 2 tablespoons sugar in 1 tablespoon butter. Add 2 medium sized onions, sliced. Cook until yellow. Add 1 tablespoon flour, brown lightly. Add reserved cup of stock, 1 tablespoon vinegar and a little salt and cook until smooth.