Mom's Brown Stew -

1 quart boiling water

1 teaspoon lemon juice

1 teaspoon Worcestershire sauce

1 clove garlic -- minced

1 large onion -- sliced

2 bay leaves

1/2 teaspoon paprika

Dash ground allspice or cloves 1 teaspoon sugar

2 large potatoes

6 carrots

1 pound small white onions

3 Tablespoons flour

1/2 cup cold water

2 hours, adding more water if necessary. Cut potatoes in

2 inch chunks and carrots into 1 inch diagonal slices; peel onions. Add onions; cook

10 minutes. Add carrots; cook

10 minutes. Add potatoes; cook until tender. Remove meat and vegetables to heat proof casserole; keep hot in oven while thickening stew liquid with flour and water mixture. Bring to boil. Pour hot gravy over meat and vegetables. Yield

10 servings.