Wash and trim brisket. Line a 13 x 9 inch baking pan with heavy foil or several layers or light weight foil. Place brisket inside: top with onion slices. Pour one bottle of Claude's Brisket sauce over and wrap tightly in the foil. Refrigerate overnight or 6 to 8 hours..
Pour sauce off, also remove onion slices. Again wrap securely in the foil and bake slowly at 325 degrees for 5 to 6 hours. Remove and let cool completely. Slice to desired thickness. Return to foil-lined clean pan (no broth from cooking) and top with barbecue sauce. Return to oven at 325 degrees for 2 hours. Serve now or freeze for later.
1 1/2 Cups prepared barbecue sauce (Claude's)
1/4 Cup steak sauce
2 Tablespoons Worcestershire Sauce
2 Tablespoons Teriyaki sauce
Dash onion salt
Mix all together and pour over brisket. Makes about 2 cups. Return to oven for 2 hours.
Tender Veal cutlets smothered in a rich tangy mushroom gravy with vermouth and lemon juice.