Cut up two pounds of beef—not too lean—into pieces an inch long; put
them into a saucepan with just enough water to cover them, and stew
gently for two hours. Set away until next morning, when season with
pepper, salt, sweet marjoram or summer savory, chopped onion, and
parsley. Stew half an hour longer, and add a teaspoonful of sauce or
catsup, and a tablespoonful of browned flour wet up with cold water;
finally, if you wish to have it very good, half a glass of wine. Boil
up once, and pour into a covered deep dish.
This is an economical dish, for it can be made of the commoner parts
of the beef, and exceedingly nice for winter breakfasts. Eaten with
corn-bread and stewed potatoes, it will soon win its way to a place in
the “stock company” of every judicious housewife.