beef
2/3 c. diced carrots
2 Tb. salt
1 small onion, sliced
1/4 Tb. pepper
3 c. potatoes cut into 1/4 in. slices
2/3 c. diced turnips
2 Tb. flour
Wipe the meat and cut it into pieces about 2 inches long. Try out some
of the fat in a frying pan and brown the pieces of meat in it, stirring
the meat constantly so that it will brown evenly. Put the browned meat
into a kettle with the remaining fat and the bone, cover well with
boiling water, and add the salt and pepper. Cover the kettle with a
tight-fitting lid. Let the meat boil for a minute or two, then reduce
the heat, and allow it to simmer for about 2 hours. For the last hour,
cook the diced turnips, carrots, and onions with the meat, and 20
minutes before serving, add the potatoes. When the meat and vegetables
are sufficiently cooked, remove the bones, fat, and skin; then thicken
the stew with the flour moistened with enough cold water to pour. Pour
into a deep platter or dish and serve with or without dumplings.
62. When dumplings are to be served with beef stew or any dish of this
kind, they may be prepared as follows:
DUMPLINGS
2 c. flour
2 Tb. fat
1/2 Tb. salt
3/4 to 1 c. milk
4 tsp. baking powder
Mix and sift the flour, salt, and baking powder. Chop in the fat with a
knife. Add the milk gradually and mix to form a dough. Toss on a floured
board and roll out or pat until it is about 1 inch thick.
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