Spanish Stew
This stew will need 2 pounds of the end ribs of beef or a piece from the brisket or navel, cutting it in a half dozen strips. Put in a kettle with 2 quarts of warm water, heat rapidly, then simmer for two hours. Add I can of tomatoes, 3 large onions cut fine, 6 cloves, ½ teaspoonful of celery seed, ½ of a bay leaf, 14 of the yellow rind of an orange, I or 2 red peppers (seeded) and salt to taste. Simmer for another hour, then take out the meat and keep hot. Strain the gravy through a coarse sieve into a clean pan, thicken with flour mixed to a paste with cold water and boil up once before pouring over the meat.
Beef, Savory Sauce Cut cold boiled or braised beef in thin neat slices. Heat together I tablespoonful of butter, 2 tablespoonfuls of tomato catsup and I cupful of slightly thickened gravy, stock or soup, using any kind which goes well in flavor with the meat.
When smoking hot add seasoning if needed, then lay in the slices until heated through. Serve at once with rolls or buttered bread.