Three pounds of the cheaper cut of beef, cut in pieces a couple inches
square; brown in a stew-pan, with a sliced onion, a sprig of parsley
and a coupe tablespoonfuls of sweet drippings or suet; cook a few
minutes, add a little water, and simmer a couple of hours; add sliced
turnips and a few medium-sized potatoes. Should there he a larger
quantity of broth than required to serve with the meat and vegetables,
a cup or more of the broth may form the basis of a palatable soup for
lunch the following day.