Irish Stew
5 lbs. clear meat
21⁄2 qts. potatoes, in dice
21⁄2 cups turnips, in dice
21⁄2 cups carrots, sliced
11⁄2 cups onions, sliced
21⁄2 cups celery, in pieces
3 tablespoons salt
1 teaspoon pepper
21⁄2 cups flour
1⁄4 cup clear fat
41⁄2 qts. water
Cook it as directed on page 100.
Serves forty or fifty persons.