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Sea Stew

Peel and slice a large onion, brown it in a bit of hot dripping. Cut one pound of buttock steak into squares, and brown these also. Sprinkle the steak and onion with flour, pour in half a pint of stock, and boil up; skim well. Make a dozen small dumplings by any of the recipes given (see DUMPLINGS, PLAIN, also SAVOURY DUMPLINGS). While the meat is cooking, par-boil a pound of potatoes, slice them, and add to the steak. Stew the meat until done, which will take about two hours. The dumplings should be steamed separately, and put round a hot dish, with the meat, etc., in the centre. Probable cost, 1s. 6d.