"PAPRIKASH"
Two pounds of veal, from leg, cut into small pieces for stewing; 4 good-sized onions, cut rather fine; measure about ½ cup of sweet lard, place onions in pan with some of this lard and fry a light brown. Add meat and cook meat and onions together about one-half hour, adding lard gradually until all is used and the meat is golden brown. Then cover with water and stew, closely covered, about two hours or longer, until meat is ready to serve; then add more water until meat is covered. Season with salt and paprika. Add about three tablespoonfuls of vinegar (not too sour; cook must judge this by tasting); then add ½ pint of sweet cream. Thicken gravy with flour mixed smooth with a little water. Place on platter surrounded with gravy. With this was always served baked or steamed sweet potatoes.
BEEF STEW
Three pounds of the cheaper cut of beef, cut in pieces a couple inches square; brown in a stew-pan, with a sliced onion, a sprig of parsley and a coupe tablespoonfuls of sweet drippings or suet; cook a few minutes, add a little water, and simmer a couple of hours; add sliced turnips and a few medium-sized potatoes. Should there he a larger quantity of broth than required to serve with the meat and vegetables, a cup or more of the broth may form the basis of a palatable soup for lunch the following day.
SAVORY BEEF ROLL