German Stew

• Beef, 2½ lbs.
• water, or broth, 1 ¾ pint
• onion, 1
• s

Cut into about three-inch squares, two pounds and a half of the leaner part of the veiny piece of beef, or of any joint which is likely to be tender, and set it on to stew, with rather less than a quart of cold broth or water, and one large onion sliced. When these begin to boil, add a teaspoonful of