Take the pieces of beef reserved for frying or broiling, and cut them
into pieces about two inches square and one inch thick; sprinkle them
with pepper and salt, and put them into frying pans, with a little
fat; place them over the fire until half cooked; then turn them into
camp kettles, adding a handful of flour and six onions cut in quarters
to each kettle, with just enough cold water to cover the meat; add
also to each kettle two dozen potatoes pared and cut in quarters. Stew
slowly over a moderate fire, skimming every now and then, for three
hours and a half; then stir in each two tablespoonsful of vinegar, and
serve smoking hot. All kinds of vegetables--such as leeks, carrots,
parsnips, and turnips--can be added to this stew with advantage.