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 Cut in pieces, as for stew, 4 pounds rump, shank or chuck beef, roll in flour to throughly cover, and brown in 2 tablespoons hot bacon fat or drippings. Place in a kettle with 2 cups stewed tomatoes, 1 cup chopped carrots, 3/4 cup chopped celery, 1 finely chopped Spanish onion and 2 green peppers cut in strips; season with 2 tablespoons salt, and add 2 cups water; cover, and cook slowly about 3 1/2 hours. Thicken the gravy paste with cold water, let bubble a few minutes; serve. Bread and Bread Making | Griddle Cakes and Waffles | Cereals and Cereal Products | Soups and Chowders | Salads and Salad Dressing | Relishes and Sauces | Meats | Poultry and Game | Fish and Seafoods | Eggs and Cheese | Sandwiches and Cold Meats | Vegetables and Garden Fruit | Cake and Cake Making | Pies and Pastries | Desserts and Frozen Ices | Beverages and Cold Drinks | Candy and Candy Making 
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