Venison Stew - cooking recipe

Ingredients

fresh venison, cubed
1 to 2 Tbsp. powdered beef bouillon
1 can beef bouillon
1 lb. small white onions
6 carrots, cut up
celery, cut up
6 potatoes (or more)
1 Tbsp. lemon juice
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/8 tsp. nutmeg
oregano
parsley
1 Tbsp. sugar
1 Tbsp. vinegar
1/4 c. flour
4 lb. pot roast
1/2 tsp. pepper
1/2 tsp. each: cloves, mace and allspice
1 Tbsp. salt
1 large onion
1 or more cloves garlic
1/2 c. oil
2 Tbsp. lemon juice
1 Tbsp. vinegar
2 or 3 bay leaves
1 lb. ground beef
1 Tbsp. butter
1/4 c. onion, minced
1 clove garlic, minced
2 (8 oz.) cans tomato sauce
1 tsp. salt
1/4 tsp. pepper
1 c. sour cream
1 c. cream-style cottage cheese
1/4 c. chopped parsley
1 c. sliced, cooked carrots
8 oz. noodles, cooked
1 c. shredded Cheddar cheese
1 sheep's paunch (stomach)
1 sheep's liver, heart and tongue
1/2 lb. suet
1 to 2 lb. onions
1/2 lb. oatmeal
seasonings
grated nutmeg
2 Tbsp. ketchup
a little stock
3/4 lb. sausage meat
fresh herbs
4 hard-boiled eggs
seasoned flour
egg, beaten
dry bread crumbs
oil (for frying)
1 slice bread
butter
1 egg
macaroni
2 Tbsp. butter or olive oil
1 onion, chopped
1 pt. strained tomatoes
1/2 lb. American cheese, grated
1/2 cupful of milk or cream
3 Tbsp. fat
potatoes, sliced
onions, sliced
ham, chopped
2 eggs
seasonings to taste
steamed green beans
salt and pepper
1/4 c. bacon grease
1/4 c. sugar
1/4 c. vinegar

Preparation

From an old recipe file of Winifred Loers Freund (Mrs. Ralph).