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Cut meat into small pieces, roll in seasoned flour and brown in the lard in a heavy kettle. Make sure every piece is well browned for best flavor. Add 2 cup water and simmer in tightly covered kettle till meat is tender (about 2 hours.) Then add vegetables which have been cut into fairly large chunks, and continue cooking in covered kettle until vegetables are tender. Add 3 Tbsp. ketchup, salt to taste, and just a little flour to thicken if broth is too soupy. (Mix flour in cold water before adding). Serve while steaming hot!
By Robin from Washington, IA
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