Irish Stew
- 5 lbs. clear meat
- 21⁄2 qts. potatoes, in dice
- 21⁄2 cups turnips, in dice
- 21⁄2 cups carrots, sliced
- 11⁄2 cups onions, sliced
- 21⁄2 cups celery, in pieces
- 3 tablespoons salt
- 1 teaspoon pepper
- 21⁄2 cups flour
- 1⁄4 cup clear fat
- 41⁄2 qts. water
Cook it as directed on [page 100].
Serves forty or fifty persons.