Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Boneless meat 1 1/2 lb Turnips, sliced or cubed
1/4 lb Flour, sifted 1 lb Celery, diced
1 1/8 oz Salt 1 lb Peas, fresh or frozen
ds Pepper Water, boiling
1/4 lb Shortening 4 oz Flour, sifted (for gravy)
6 c Water or beef stock Salt to taste
1 1/2 lb Small whole onions Pepper to taste
1 1/2 lb Carrots, sliced or cubed

1. Cut meat into one- to two-inch cubes.
2. Mix flour, salt and pepper together. Roll meat in flour and cook
in shortening until brown.
3. Add water or stock. Cover and heat until boiling point. Reduce
heat and simmer 2 1/2 to 3 hours or until tender.
4. Add vegetables in the following order, allowing required time for
each to cook: onions, 45 minutes to 1 hour; carrots, 30 minutes;
turnips and celery, 15 to 20 minutes. Drain, reserve liquid.
5. Barely cover peas with boiling water. Heat to boiling point.
Reduce heat and simmer 30 minutes or until tender.
6. Mix flour and water. Stir until smooth. Add to hot meat and
vegetable stock. Heat to boiling point. Boil 2 minutes, stirring
constantly. Add salt and pepper to taste.
7. Pour gravy over meat and vegetables. Add cooked peas. Reheat,
and serve.

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