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Hungarian Goulash

I lb. lean veal 1½ lb. lean beef 3 tablespoonfuls lard I large onion 1/2 pints (3 cups) boiling water I teaspoonful paprika 12 potato balls 6 small white onions 6 carrot balls 6 turnip balls I teaspoonful salt I bay leaf I clove 2 heaping tablespoonfuls (2 ozs.) flour 1/2 pint (I cup) cold water I chopped chilli pepper Slice the onion and brown it in the lard. Remove the onion and put in the veal and beef cut into small pieces. Brown these thoroughly, and remove the meat and place it in a casserole. Add the paprika and the boiling water. Cover the dish and place it in the oven.

Fry the potato, carrot, turnip balls, and onion in smoking hot fat. Add them to the meat after it has simmered for one and a half hours. After the vegetables are added, add the salt, bay leaf, clove, and