Evening Republican, Volume 15, Number 14, Rensselaer, Jasper County, 17 January 1911 — MEAT STEW WITH DUMPLINGS [ARTICLE]

MEAT STEW WITH DUMPLINGS

Delicious Dinner Dish Designed to Appeal to Those Seeking Change In ’ Bill of Fare. Ingredients: Five pounds of a cheaper cut. of beef, four uups of potatoes cut into small pieces, two-thirds cup each of turnips and carrots cut into one-half inch cubes, one-half onion, chopped, one-fourth cup (of flour, salt and pepper. ' Cut the meat into small pieces, removing the fat; try out the fat and brown the meat in it. When well browned, cover with boiling water, boil for five minutes and then cook in a lower temperature until the meat ia Hone. If tender, this will require about three hours on the stove or five hours In the fireless cooker.. Add carrots, turnips, onions, pepper, and salt during the last hour of cooking, and the potatoes 15 minutes before serving. Thicken with the flour with cold water. Serve with dumplings. If this dish is made in the fireless cooker the mixture must be reheated whn the vegetables are pttt in. Such a stew may also be made of mutton. If veal or pork is used the vegetables may be omitted or simply a little onion used. Some times for variety the browning of the meat is dispensed with. When white meat such as chicken, veal or fresh pork is used, the gravy is often made rich with cream or milk thickened with flour. The numerous minor additions which may be Introduced give the great variety of such stews found In cook books.