FRENCH STEW, No. 1.
51. Cut up two pounds of beef, and add to it a pint of sliced tomatoes. The tomatoes must be peeled. Put the meat in a stew-pan and season it well with pepper and salt, then add your tomatoes and an ounce of butter rolled in flour. Cover it closely, and let it simmer till the beef is tender. It does not require any water as the tomatoes are sufficiently juicy.
If the gravy should not be thick enough, add a little flour mixed with cold water.