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Veal, Lamb, or Beef

Cut the meat in pieces suitable for serving.

Put the sugar in a frying-pan, let it melt, and then add the onion, sliced, and the Snowdrift. Cook until the onion is soft, stirring occasionally, then add the meat, the boiling water and the seasonings.

Transfer to a casserole, cover closely and cook until the meat is tender, in a moderate oven, from 300 to 350 degrees F., about two hours. Then add the flour, which has been dissolved in the milk or tomato, let cook a little longer to become thick again, serve with mashed potatoes, or with boiled brown, or uncoated rice.

The milk is especially good with the veal or lamb; tomato may be used with any one of the three meats.

If desired, a fourth cupful of uncoated, raw rice may be sprinkled in between the layers of meat; it will thicken the dish, the addition of flour will be unnecessary.