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Vegetable Stew

Parboil 2 pared potatoes, I turnip, I carrot and I onion. Drain and cut in half inch dice.

Chop fine 2 square inches of fat salt pork, put in a kettle and cook slowly until well tried out.

Skim out the pork fragments, stir in I tablespoonful of flour and brown slightly then gradually add I pint of good beef stock or, failing that, boiling water. Season well with salt and pepper, add the diced vegetables with I cupful each of shelled peas, lima beans and corn cut from the cob. Simmer together until all are tender, add a little chopped parsley and serve.