Title: Roast brisket
 Categories: Kosher, Meats, Main dish
      Yield: 1 Servings
 
      7 lb Brisket
      1 cn Chicken consomme
      1 pk Onion soup mix
           Kitchen boquet
           Garlic powder
           Dry mustard
      1 cn Water
      1    Beef bullion cube
           Mushrooms (opt.)
 
  Rub brisket wit a combination of dry  mustard and kitchen bouquet
  (enough to cover all sides of roast). Sprinkle with garlic powder.
  Place in an uncovered roaster in 325 F. oven for half of cooking time
  figuring 35-40 min. per lb.  Towards end of cooking time, heat soup,
  water, bullion cube and onion soup mix together. Pour over roast
  which is real brown by this time.  Cover and cook until nearly
  tender. Do not overcook, as it will be difficult to slice. Remove
  every bit of fat from sauce. When ready to serve, warm gravy; thicken
  with a little flour and cook until slightly thickened.  If mushrooms
  are used, add juice of mushrooms, the sliced meat and top with
  mushrooms.