Irish Stew

Bread And Butter Spiced Peaches

Tea

Irish Stew

Cut remnants of the roast left from the preceding evening into pieces about I inch square. Put them into a saucepan with I T butter and 2 T flour and brown well; then add enough water to completely cover them, about 2 c, 2 onions cut into small pieces, 3 potatoes, raw, cut into 1/2 inch cubes, 2 carrots sliced thinly and salt and pepper to taste. Cover and cook until the potatoes are tender. Add more water from time to time as necessary. When done the gravy should be quite thick.

Preparing The Meal

About 1/2 h before lunch time prepare and cook the stew. Make the tea and serve the lunch. Make the bouillon for the next evening.