2 pounds shinbone 2 cups carrots 1/2 cup onion 1 cup celery

1 teaspoon salt

1 cup boiling water 1/2 saltspoon pepper

2 tablespoons flour

Cut the meat from the bone in two-inch pieces; remove the marrow from bone. Put part of the marrow into the bottom of the casserole, then half the meat, half the vegetables, the rest of meat and seasoning and the marrow over the top; place in hot oven twenty minutes, covered. Add one cup boiling water; cover; reduce the heat and let bake slowly two and a half hours, or until tender, in bottom of oven. Once or twice water must be added. When the meat is tender, add the flour mixed with a little cold water.