Vegetable Stew

Ingredients

• 1 1/2 pound tomatoes
• 1 1/2 pound carrots
• 1/2 pound parsnips
• 2 medium onions
• 2 turnips
• 2 tablespoons fat
• 1 1/2 cup celery
• 1 1/2 tablespoon flour

Method

1. 1

   Peel, wash, and cut vegetables into small cubes.

2. 2

   Melt fat in a saucepan and add about one and a half cups of the vegetables.

3. 3

   Cook till pale brown, add the flour and mix well.

4. 4

   Add a pint of water and the rest of the vegetables and cook slowly for about one and a half hours.

5. 5

   Season to taste.

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 61. The excerpt below is the record exactly as published.

VEGETABLE STEW 1% pound tomatoes 1%, pound carrots ¥% pound parsnips 2 medium onions 2 turnips 2 tablespoons fat 1% cup celery 1% tablespoon flour

Cook this with the app: pantry check, scaling, and the assistant.