Recipe: Stewed Steaks

Fry the steaks brown over a very brisk fire, without allowing them to be hardly half done, and place them in a Saucepan with onions, carrots, turnips, and celery, all cut in pieces about the size of a pigeon’s egg; season with thyme, pepper, and salt, and two ounces of flour; moisten with a quart of water, and[42]stir the stew on the fire till it boils, and then set it by the side of the fire on the hob, to simmer very gently for an hour and a-half. It will then be ready for dinner.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss