Beef Stew à la Mode
10 lbs. beef brisket
Flour
1 cup rendered fat
11⁄2 cups sliced onion
1⁄3 cup salt
1 teaspoon pepper
1 teaspoon ground allspice
1 teaspoon grated nutmeg
1 teaspoon whole cloves
1 lemon, sliced
Water to cover
Buy twenty-five or thirty pounds of brisket to get ten pounds of clear, lean meat. Cook it as directed on page 97.
Serves forty or fifty persons.