Preparation info
    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

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  • lbs. beef
  • 2 tablespoons beef drippings
  • ½ onion<


Wipe the meat, remove all the small pieces of bone, and cut into small pieces. Put the larger bones and tough meat into the kettle and cover with cold water. Dredge the rest of the meat with flour, pepper and salt, and brown it in the melted fat in the frying pan. Brown the onions also. Then put the meat and onions into the kettle and let it simmer 2 or 3 hours or until the meat is tender. Half