The Philadelphia Housewife; or, Family Receipt Book

by active 1855 Mary Hodgson

TO STEW BEEF.

Cut all the meat from cold roast beef; put the bones down with some water, pepper, salt, onions, carrots and potatoes, all cut up: a little brown stock will improve it: let it stew till all of the vegetables are done; then take out the bones, cut your meat in small pieces, rub a piece of butter in flour and stir in: put the meat in till it is hot through; then dish it.