Vegetable Stew
Pound Beef 2 Pound Mutton 2 Cup Carrots, diced 21 Carrot, whole 2 Cups Potatoes, diced 3/4 Cup Tomatoes, canned 2 Tablespoons Fat 3 Tablespoons Onion, Sliced 1 Cup Cabbage, Chopped 1/4 Cup Flour, for thickening Bay Leaf 6 Cloves 6 Peppercorns 2 Tablespoons Parsley, chopped 2 Teaspoons Salt 1 Sprig Thyme 7 Cups Water Cut meat into small pieces; brown with onion in fat; add water, one carrot in which the cloves have been imbedded, and other vegetables. Tie the bay leaf, peppercorns, and thyme together in a piece of cheesecloth and cook with stew ingredients until these are done (about two hours). Remove bag of seasonings; thicken stew with flour; add salt and pepper if desired.