2 cups cooked or raw meat
2 cups potatoes
1 cup tomatoes
2 sprigs parsley, chopped
¹⁄₂ teaspoon celery salt
2 onions
1 teaspoon salt
¹⁄₄ teaspoon pepper
¹⁄₄ cup flour
1 bay leaf, broken fine
Water (about 1 pt.)
If cooked meat is used, cut it into three-quarter-inch cubes. Cut the
potatoes into similar pieces, slice the onions, put all the
ingredients, but the flour, together in a cooker-pail or pan, add the
boiling water, and, when boiling, add the flour mixed to a paste with an
equal quantity of water. Boil five minutes and put it into a cooker for
two hours or more. Raw meat will require five hours or more. If the
stewed mixture is not in a pan suitable for baking, transfer it to a
baking-pan or dish, cover with a crust and bake for one-half hour.