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Stewing

The stewing meat is cut in rather small pieces; if a brown stew is desired, sear the cut pieces of meat the same as for a pot roast. Then add boiling water, enough to cover the meat, and let simmer until tender, and season. If vegetables are to be added, cook them in a separate kettle; when meat and vegetables are done, combine, using liquor from both.

Many recipes for preparing meat and poultry can be found in ADVENTURES IN COOKING.