1 carrot, 1 turnip, 1 potato, 1 parsnip, 2 Jerusalem
artichokes, 2 onions, 2 tomatoes, 1 teaspoon lemon
juice, nutter size of small walnut.
Scrub and scrape the carrot, turnip, parsnip and
artichokes. Peel the potato and onions. Shred the
onions and put them into a stew-pan with the
nutter. Shake over the fire, and fry until brown, but
do not burn or the flavour of the stew will be
completely spoilt. Cut the carrot and parsnip
and potato into quarters, the artichokes into
halves, and put into the stew-pan with the onions.
Barely cover with water. Bring to the boil and
stew very gently until tender. Skin the tomatoes,
break in halves, and cook slowly to a pulp in a
separate pan. Add these, with the lemon juice,
to the stew, and slightly thicken with a little
wholemeal flour just before serving.