Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

One and 1/2 lbs. of a cheap cut of beef or mutton, 1 small head of celery,
1 carrot, 1 small onion, 1/4 cup of pearled barley, 1 turnip, 2 bay leaves,
3 or 4 potatoes cut in small pieces. Cut up the meat into very small portions, and put it into the double boiler with a qt. of cold water, and put it over a low fire and cook slowly for 8 hours, not allowing it to boil. Do not have a higher temperature than 180°.

Two hours before done put in the vegetables and seasoning, and the result will be a highly nutritious dinner. This slow process of cooking a tough piece of meat at a low temperature results in making the meat tender and all the nutrition available.