Beef Stew with Dumplings

Beef Stew with Dumplings

Ingredients:
4 cups potatoes, cut in
1/4 inch slices
1/4 cup flour

Directions:
Turnip
2/3 cup each, cut
in half−inch cubes
Salt
Carrot
Pepper
Wipe meat, remove from bone, cut in one and one−half inch cubes, sprinkle with salt and
pepper, and dredge with flour. Cut some of the fat in small pieces and try out in frying−pan.
Add meat and stir constantly, that the surface may be quickly seared; when well browned, put
in kettle, and rinse frying−pan with boiling water, that none of the goodness may be lost. Add
to
meat remaining fat, and bone sawed in \??\es; cover with boiling water and boil five minutes,
then cook at a lower temperature until meat is tender (time required being about three hours).
Add carrot, turnip, and onion, with salt and pepper the last hour of cooking. Parboil potatoes
five minutes, and add to stew fifteen minutes before taking from fire. Remove bones, large
pieces of fat, and then skim. Thicken with one−fourth cup flour, diluted with enough cold
water
to pour easily. Pour in deep hot platter, and surround with dumplings. Remnants of roast beef
are usually made into a beef stew; the meat having been once cooked, there is no necessity of
browning it. If gravy is left, it should be added to the stew.
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Dumplings