Corned Beef With Parsley Sauce

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James Beard


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2 pounds corned beef, preferably bottom round (sometimes labeled “silverside” or “brisket”)

2 carrots, chopped

1 onion, chopped

2 tablespoons butter

2 tablespoons white flour

3/4 cup milk

2 teaspoons minced fresh parsley

1/2 teaspoons English mustard

Pinch of nutmeg

Salt and pepper

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