Plain Stew

I pound breast of veal or lamb

(meat and bone) 1 teaspoon salt 1/16 teaspoon pepper I quart water or stock

1 tablespoon butter 1 onion 1 carrot

1 turnip

2 potatoes

Gravy: 1 to 2 tablespoons flour I to 2 tablespoons water

Cut meat in small pieces, put with salt, pepper, and cold water or stock in saucepan. Raise slowly to simmering point and keep it there until tender, 2 or 3 hours. Cut vegetables into small pieces or fancy shapes, brown them in butter and add to the stew half an hour before serving, giving time enough to cook the vegetables. Take the solid material out, thicken and season the gravy, and serve all together.

Beef Stew

The five chuck ribs may be used for stew, the rump piece, or the upper part of the round.

5 pounds of either of the above cuts 4 cups potatoes cut in thin slices 1/2 cup carrots diced

1 onion cut in slices 1/4 cup flour

Salt and pepper

Remove bone, wipe meat and cut into pieces 1 inch square, and dredge thickly with flour.

Render slowly 2 tablespoons suet fat. Add the meat to the fat and brown. Add remaining fat and bone, also flour. Add cold water to partly cover, raise it to simmering point and allow it to simmer gently until meat is tender. Add carrot and onion with seasonings the last hour of cooking. Parboil potatoes and add to stew the last 15 minutes. Remove bone and any pieces of fat, and skim the stew carefully before serving.