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Stewed Beef

Remove the meat from the bones and place the bones and fat in a stewpan. Cut the meat into small pieces, and if not already cooked, dredge with salt, pepper and flour, and brown in a fryingpan with salt pork or drippings, then place in the stewpan with the bones. Next cut up two onions, a small turnip and half a carrot into dice of about a half inch in size, cook lightly in the drippings in the pan and afterwards add them to the stew: pour in boiling water sufficient to cover all, and simmer for two or three hours until the meat is quite tender. Pare six or eight small potatoes, soak them in cold water, pour boiling water over them and boil for five minutes. When the meat is done skim the stock and drain these potatoes, adding them to the stew. Season with salt and pepper to taste and remove all the bones before serving.