We arrived at 203-A to be greeted by the most welcome smells of cooking. Without knowing when we might arrive, Mrs. Jesperson had made the best possible use of the beef, cooking it slowly in a large pot with onions, carrots, parsnips, turnips, and potatoes, producing a dish that could be reheated, as well as being substantial enough to feed a crowd.
We dined heartily on the ragout (so she called what, in my childhood home, had been simply stew) along with lightly steamed cabbage and a loaf of fresh, crusty bread. Afterwards, there was cheese and apple pie with cream.
Lisa Tuttle, 'The Curious Affair of the Dead Wives' in G.R.R. Martin and G. Dozois, Rogues.