Beef Stew from the Cold Roast.

Steps

1. Cut all the meat from the bones of the cold roast beef. Remove all the fat from the meat and put the fat in a frying-pan on the fire to render.
2. Cut the lean meat into small pieces.
3. Place the bones in a stewpan and lay the meat on top of them.
4. Take 5 tablespoonfuls of the liquid fat from the frying-pan and put it in another frying-pan.
5. Add the minced onion, carrot, and celery and cook slowly for half an hour.
6. Draw the pan forward to a hotter part of the range and cook rapidly for 3 minutes, stirring all the time.
7. Draw the vegetables to one side of the pan and press out the fat, then put the vegetables in the stewpan.
8. Put the flour into the fat remaining in the pan and stir until it is smooth and brown.
9. Add the boiling water and stir until it boils.
10. Add the salt and pepper and cook for 3 minutes.
11. Pour this gravy into the stewpan. Cover the pan and set it back where the contents will just bubble at one side for 2 1/2 hours.
12. Add the sliced potatoes and bring the stewpan forward to a hotter place. Cook for half an hour, until the stew is done.
13. Remove the bones and serve the stew on a warm dish. If desired, garnish with a circle of small baking powder biscuits or with dumplings.