3 cups meat
2 cups potatoes
¹⁄₂ cup turnip
¹⁄₂ cup carrot
¹⁄₃ cup onion
¹⁄₂ cup celery
2 teaspoons salt
¹⁄₄ teaspoon pepper
¹⁄₃ cup flour
4 tablespoons rendered fat
3 cups water
Wash and cut about two pounds of beef, from the leg, brisket or other
cheap cuts, into one-inch pieces. Remove most of the fat, or all of it,
if desired. Wash and pare the turnip and carrot and cut them into small
pieces. Pare the potatoes and cut them into one-inch cubes. Slice the
onion and cut the celery into small pieces. Roll the meat in the flour
and fry it till it is brown in the fat. Put all the ingredients, except
the remaining flour, into a cooker-pail and, when boiling, put them into
a cooker for five hours. Mix the remaining flour with an equal quantity
of cold water. Stir it into the stew, and when it has boiled it is ready
to serve. It will not be harmed by being kept hot in the cooker for
another hour or more.
Serves eight or ten persons.