Meats: Cook
Cover the pan and set in a very moderate oven. Cook for five hours, basting every half hour with the gravy in the pan. The oven must never be so hot that the gravy will bubble.-MARIA PARLOA.
Beef Stew with Dumplings. 2 pounds upper part of round steak with the bone, 3 pints boiling water, 1 turnip, 1 carrot, 1 onion, tablespoonful salt, tablespoonful pepper, bay leaf, cupful flour for thickening.
Cut meat in one-and-a-half inch pieces, wipe with a damp cloth, and sprinkle with a little salt and flour.
Put some of the fat in a hot frying pan, and when tried out, add meat, turning often, till well browned.
Then put in a kettle with the bones, add boiling water, rinsing out frying pan with some of it, that none of the goodness of the meat be wasted. Let meat boil for five minutes; then set back on the stove where water will just bubble, and cook slowly for two hours. Then add onion, carrot, and turnip which have been cut in halfinch cubes, and cook for another hour. Twelve minutes before the stew is done, put dumplings on a perforated tin pie plate, or in a steamer, cover closely, and do not lift the cover until stew is cooked.