A SAVORY STEW
One and 1/2 lbs. of a cheap cut of beef or mutton
1 small head of celery
1 carrot
1 small onion
1/4 cup of pearled barley
1 turnip
2 bay leaves
3 or 4 potatoes cut, in small pieces
Cut up the meat into very small portions, and put it into the double boiler with a qt. of cold water, and put it over a low fire and cook slowly for 8 hours, not allowing it to boil. Do not have a higher temperature than 180 degrees. Two hours before done put in the vegetables and seasoning, and the result will be a highly nutritious dinner. This slow process of cooking a tough piece of meat at a low temperature results in making the meat tender and all the nutrition available.
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Subjects
Stews