Tough cuts of meat may be first browned in fat, then half covered with boiling water and cooked slowly either in oven or in iron kettle on top of stove. This method requires long, slow cooking.
Stew with Dumplings
2 pounds lean beef, mutton or veal
1 quart potatoes
2 cups cut carrots
2 cups cut onions
1 cup tomatoes
1 tablespoon salt
1/4 teaspoon pepper
1 tablespoon flour
2 tablespoons chopped parsley
Wipe meat, cut into small pieces, put in kettle, cover with boiling water and boil slowly 1-1/2 hours; add carrots and onions; boil 15 minutes, then add potatoes, salt, pepper and tomatoes; add boiling water, if needed to cover vegetables; boil 30 minutes. Add dumplings and boil 10 minutes without lifting cover. Put meat and vegetables on platter with dumplings around edge. Add flour which has been mixed with a little cold water; boil 3 minutes; pour over stew and sprinkle with parsley.
DUMPLINGS
1 cup flour
2 teaspoons Royal Baking Powder
1/2 teaspoon salt
1 teaspoon shortening
cold water
Sift flour, baking powder and salt; rub in shortening lightly with fingers; add enough water to make dough hold together. Drop by spoonfuls into stew.
Liver and Bacon
Have liver cut in thin slices; wash, drain, dry and roll in flour. Put bacon thinly sliced into very hot frying pan; turn until brown and transfer to hot platter. Fry liver quickly in the hot bacon drippings, turning often. When done put on platter with bacon. Pour off all but 1 or 2 tablespoons fat, add 1 to 2 tablespoons flour, and stir until brown. Add hot water gradually to make smooth gravy, season and boil 1 minute.