This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

One Dish Meal

Two cups diced carrots
One and one-half cups diced celery
Six medium potatoes, sliced
Three tbsps. butter
Two tbsps. flour
Two cups milk
One tsp. salt
One cup meat stock, or one cup bouillon made with bouillon cube
Three tbsps. diced onion
One cup canned peas, drained
One and one-half to two cups diced leftover meat (chicken, beef, etc.)

Cook carrots, celery and potatoes separately in boiling salted water until tender. Drain. Melt butter, blend in flour, add milk and meat stock. Cook until thick, stirring constantly; add salt. Combine sauce with remaining ingredients. Pour into two-quart casserole. Bake in 350-degree oven 35 minutes.

–Yields six servings.