Beef Stew with Dumplings

From a
1909
cook book
~~~~~~~~

.
2 lbs. upper part of Round Steak with the Bone
3 pts. Boiling Water
1 Turnip
1 Carrot
1 Onion
1/2 Tbsp. Salt
1/8 Tbsp. Pepper
1/2 Bay Leaf
1/3 c. Flour, for thickening
.

Cut Meat in 1 1/2 inch pieces,
wipe with a damp cloth,
and sprinkle with a little Salt and Flour.
Put some of the Fat in a hot frying pan,
and when tried out,
add the Meat,
turning often,
until well browned.
Then put in a kettle with the Bones,
add Boiling Water,
rinsing out frying pan with some of it,
that none of the goodness of the Meat be wasted.
Let Meat boil for 5 minutes;
then set back on the stove where Water will just bubble,
and cook slowly for 2 hours.
Then add the
Onion
Carrot
and Turnip
which have been cut in 1/2 inch cubes,
and cook for another hour.
12 minutes before the stew is done,
put Dumplings on a perforated tin Pie plate,
or in a steamer,
cover closely,
and do not lift the cover until Stew is cooked.
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