Jewish Stewed Brisket

Boil beef brisket until tender, and slice thin. Heat 2 tablespoonfuls
of butter; add 1 chopped onion. Stir in 1 tablespoonful of flour until
brown. Add the water in which the meat was cooked, 1/2 cup of raisins,
1/2 cup of vinegar, 1 tablespoonful of brown sugar and some cinnamon
and 1 carrot sliced thin, salt, pepper and a few cloves. Let boil. Add
the brisket and simmer fifteen minutes. Serve hot or cold.