Required: One and a half pounds of steak. Two small carrots. Two small turnips. Two small onions. One ounce of flour. One ounce of dripping. One pint of stock or water. Salt and pepper.

Cut up the steak into neat pieces about one and a half inches square, or, if preferred, you can cook it in one large piece.

Prepare the vegetables, and cut them into small cube-shaped pieces. Melt the dripping in a stewpan, and fry the vegetables till slightly brown; then fry the steak a nice brown on both sides, and, lastly, brown the flour.

Put the meat and vegetables back into the pan, and pour the stock or water over them. Bring it to the boil, and then draw the pan to the side of the fire, and let it simmer gently for one and a half hours, or until the vegetables are cooked, and the meat nice and tender. If the gravy is too thin, thicken it with a little more flour, and season it with pepper and salt.

Have ready a hot dish, arrange the meat in the centre, the vegetables neatly round it, and pour the gravy over them.

Cost, Is. 10d.