1 1/2 - 2 lbs. beef (lamb or pork)
2 twists of pepper mill
5 potatoes (quarters or sixths)
Fresh parsley
1 or 2 white turnips
1 c. tomatoes
1 tsp. salt (less is preferred)
1 lg. or 2 sm. onions
6 carrots
1 can peas (not baby peas) or green beans or corn or all 3
Meat (cut chunk size)

Trim all fat and gristle and put in pan for browning. Brown meat in bacon drippings or butter.

Use a Dutch oven with cover. Each piece of meat is wiped with a damp cloth and rolled in flour. Brown meat. When browned, add enough hot water to cover meat. Cover and simmer gently - beef- 1 1/2 to 2 hours; pork 45 minutes to one hour.

Prepare vegetables. Keep in cold water until all ready.

All vegetables can be cooked (except potatoes) together as soon as prepared. Add potatoes 20 minutes after the vegetables start cooking. Add only enough water to cover vegetables.

When meat is done, remove meat to platter. Thicken au jus with flour for gravy. Keep adding a little liquid from vegetables. Stir until thickened. Add vegetable liquid until gravy is the thickness you desire. Return meat to gravy. Strain rest of vegetable liquid and save in freezer for other gravies. Add vegetables to meat and gravy, or you can keep gravy and meat together and vegetables separate.