Читать книгу How to Cook in Casserole Dishes - Marion Harris Neil - Страница 22

Table of Contents

 2 lbs. lean beef or mutton

 4 onions

 2 turnips

 4 carrots

 5 skinned tomatoes

 6 potatoes

 2 parsnips

 1 teaspoonful white pepper

 1 tablespoonful salt

 3 stalks celery

 3 quarts (12 cups) cold water

Cut the meat into small, neat slices; put it into a deep earthenware pan, sprinkle in the salt and pepper; add the tomatoes, sliced, the other vegetables all pared or scraped and cut into neat pieces, and the water. Cover tightly and cook slowly in the oven for two and a half hours.

If too thick, add a little boiling water before serving.