Two lbs. of round steak, 2 ozs. of beef suet, or to each lb. of beef allow 1 oz. of suet. Cut into squares of about 1 inch, dust thickly with flour. Pull suet apart, try out thoroughly in frying pan and remove crackling. Put meat, when cut and floured, into the hot suet fat and shake over the fire until each piece is browned. Remove meat to saucepan and make gravy of liquor in the frying pan, with 1 tablespoon of flour and 1/2 pt. of stock or water; when boiling, add a slice of onion, a bayleaf, a sprig of celery, 1/2 a teaspoonful of salt and a shake of pepper. Pour over the meat cover saucepan, and cook slowly 1 hour. Fifteen minutes before serving make dumplings, by mixing thoroughly in bowl, 1 cup of flour, 1/4 teaspoonful of salt and 1 level teaspoonful of baking powder, moistened with 1/2 cup of milk. Drop by teaspoonfuls over top of stew, cover saucepan tightly and cook 10 minutes without lifting cover.

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°.

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.