Melt fat in bottom of kettle.
Add meat which has been cut from the bone and then into one inch cubes and saute until golden brown on all sides.
Then add meat bones, sliced onions, diced celery, bouquet garni, and onion stuck with cloves.
Also add bayleaf, peppercorns, and allspice berries tied in a small bag, salt, pepper, catsup, kitchen bouquet, and boiling water.
Cover closely and simmer gently for 1 1/2 hrs.
Then add turnips and carrots pared and cut into pieces, and continue simmering for 1 1/2 hrs. longer or until meat and vegetables are tender.
Replenish with boiling water if necessary, measuring the same.
When done, remove the bouquet garni, bones, onion stuck with cloves, and the bag of spices.
For every cup of water used stir in 1 tbsp flour mixed smoothly with an equal quantity of cold water.
Stir until it boils.
Simmer 5 min. longer and add dumplings