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Brown Beef Stew

Take 2 pounds of any cheap cut of beef containing a moderate amount of fat and little or no bone. Wipe the meat and cut it into strips one by three inches. Should there be bone, trim it, cover with cold water and simmer for several hours to yield a weak stock. Try out the trimmed fat (or a little suet) and when very hot lay in it the pieces of meat, turning them until quickly browned. Transfer as fast as colored to a stew-pan. When all are done dredge in sufficient flour to absorb the fat and stir until dark brown. Gradually add 1/2 pints of water (or stock from the bone) making a thin gravy.

Strain this over the meat, add I finely cut onion, a bunch of herbs or any desired seasoning, cover and simmer very gently for three hours. The character of this dish may be changed by the substitution of strained tomatoes for water and a variety of seasonings. Potatoes cut in quarters may also be added an hour before serving or macaroni previously cooked.

Dumplings for Stew. -Mix together 1 pint of flour, ½ teaspoonful of salt and I teaspoonful of baking-powder. Add enough sweet milk to make a dough, turn on a board, roll out and cut in small circles or squares. Drop into the stew, cover and keep at a slow steady boil, without uncovering for twenty minutes.