Beef Stew from the Cold Roast.
The bones of the roast.
About a pound and a quarter of meat.
5 tablespoonfuls of liquid fat.
1 large onion.
2 tablespoonfuls of minced carrot.
2 tablespoonfuls of minced celery.
1-1/2 tablespoonfuls of flour.
2 level teaspoonfuls of salt.
1/4 teaspoonful of pepper.
1 pint of boiling water.
1 pint of sliced potatoes.
Take the bones and the tough pieces left from a cold roast of beef. After cutting all the meat from the bones, remove all the fat from the meat and put it on the fire in a frying-pan. Cut the lean meat into small pieces. Place the bones in a stewpan and lay the meat on top of them. Take from the frying-pan five tablespoonfuls of liquid fat and put it in another frying-pan. Add the minced vegetables, and cook slowly for half an hour. At the end of that time draw the pan forward to a hotter part of the range and cook rapidly for three minutes, stirring all the time. Now draw the vegetables to one side of the pan and press out the fat, then put the vegetables in the stewpan. Put the flour into the fat remaining in the pan, and stir until it becomes smooth and brown; then add the water, and stir until it boils. Add the salt and pepper and cook for three minutes. Pour this gravy into the stewpan, and, covering the pan, set it back where the contents will just bubble at one side for two hours and a half. The potatoes are then to be added and the stewpan brought forward to a hotter place. At the end of half an hour the stew will be done. Remove the bones and serve the stew on a warm dish. It may be garnished with a circle of small baking powder biscuit, or with dumplings.