Ingredients

One pork fillet cut into chunks
2 low salt pork stock cubes
2 bay leaves
Small head of celery
2 or 3 medium size carrots
Several floury potatoes (say 1 lb to 11/2 lb) par boiled
2 medium English onions
1 oz plain flour
1 oz margarine or butter

Method
 
Dissolve stock cubes in a pint of boiling water.
Pour on to meat chunks in a saucepan, bring to boil.
Add bay leaves, carrots cut into cubes, celery cut into 1 inch chunks and chopped onions.
Simmer for twenty or so minutes until meat is half cooked.
Add diced par boiled potatoes and simmer for further 15 minutes until potatoes have cooked.
Remove from heat.
Blend together 1 oz plain flour with 1 oz of margarine or butter and add enough hot
water to form a smooth paste.
Check the seasoning, add the paste to the saucepan, stir well and return to heat for a minute or two until it thickens.
Serve.