Cut beef into small pieces. Heat some dripping in a Saucepan; add the meat, salt and black pepper; cover and let stew half an hour. Then add 3 potatoes cut into dice pieces, 1 onion sliced thin, 1 cup of hot water, and 1/2 teaspoonful of paprica. Let all cook until tender. Then add some chopped parsley and thicken the Sauce with flour, mixed in 1/2 cup of milk. Let cook a few minutes and serve hot.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)