Exeter Stew and Savory Balls

This recipe comes from a cookbook published in Adelaide by the Argonaut Bookshop. Judging by the type, ads and other clues, I’m estimating it was released around 1945, but since the cover and several pages are missing, I can’t tell for sure. I’ve preserved the format and wording of the recipes as they are interestingly casual.
I wonder if this stew was served at the Exeter Hotel on Rundle Street? Perhaps so, though I don’t believe it’s on the menu these days. All I ever have there is pints of Coopers and packets of Smith’s crisps.
Exeter Stew
Two pounds blade steak or chuck steak, an onion (large), 1 oz drippings, 1 oz flour, a pint and a half water, four cloves, one small piece mace, quarter teaspoon pepper, one teaspoon salt.
Cut the onion in thin slices and cook in the hot fat til brown. Add the flour and brown well. Stir in gradually the water, and boil for three minutes. Slightlly cooll and put into a saucepan with mace and cloves (tied in muslin), salt pepper and meat cut into suitable pieces. Simmer slowly for two hours.
Savory Balls
Six ounces flour, one teaspoon baking powder, 2 oz. suet, one pinch salt, one teaspoon chopped parsley, one pinch dried herb.
Chop suet finely, add other ingredients, and mix to a soft dough with water. Form into balls and cook in the stew for 20 to 30 minutes.
UPDATE: I made this with modern ingredients but the same methods as above and the results were excellent. This feeds two people. 300 gr beef, 1 med onion, 1 Tbsp olive oil, 2 Tbsp flour, 350 ml water, 1/8 tsp ground cloves, 2 whole allspice, 1 piece mace, pinch white pepper, 1/4 tsp pepper, 1/2 tsp salt. For the balls: 1/2 cup flour, 2 Tbsp butter, 1/2 tsp baking powder, pinch salt, 1 tsp mixed herbs (basil, corriander, herbes de provence)