Take the same proportions of beef, and of broth or water, as for
the German Stew. When they have simmered gently for an hour,
add the white part of from twenty to thirty leeks, or two dozens of
button onions, and five or six young mild turnips, cut in slices, a
small lump of white sugar, nearly half a teaspoonful of white pepper
and more than twice as much salt✪ Welsh Stew. Stew the whole softly from ar,
hour and a quarter to an hour and a half, after the vegetables are
added.
Beef and water as above : 1 hour. Leeks, 20 to 30 : or small
onions, 24 ; young turnips, 6 ; small lump of sugar ; white pepper,
nearly | teaspoonful ; salt, twice as much : 1£ to 1^ hour.
A GOOD ENGLISH STEW.
On three pounds of tender rump of beef, freed from skin and fat,
and cut down into about two-inch squares, pour rather more than a
quart of cold broth or gravy. When it boils add salt if required,
and a Little cayenne, and keep it just simmering for a couple of
hours ; then put to it the grated rind of a large lemon, or of two
small ones, and half an hour after, stir to it a tablespoonful of rice-
flour, smoothly mixed with a wineglassful of mushroom catsup, a
dessertspoonful of lemon-juice, and a teaspoonful of soy : in fifteen
minutes it will be ready to serve. A glass and a half of port, or of
white wine✪ A Good English Stew, will greatly improve this stew, which may likewise be
flavoured with the store -sauce of page 146, or with another, which
we find excellent for the purpose, made with half a pint of port
vine, the same of mushroom-catsup, a quarter pint of walnut pickle,
a tablespoonful of the best soy, and a dessertspoonful of cayenne-
vinegar, all well shaken together and poured into a bottle containing
the thin rind of a lemon and two fine mellow anchovies, of moderate
size. A few delicately fried forcemeat-balls may be slipped into it
after it is dished.
Obs. — The limits of our work will not permit us to devote a
further space to this class of dishes, but an intelligent cook will find
it easy to vary them in numberless ways. Mushrooms, celery,
carrots, sweet herbs, parboiled new potatoes, green peas, rice, and
currie-powder may be advantageously used for that purpose. Ox-
tails, just blanched and cut into joints, will be found excellent sub-
stitutes for the beef : mutton and veal also may be dressed in the
same way. The meat and vegetables can be browned before broth
192
MODERN COOKERY.
[oiiap. x.
or water is poured to them ; but though, perhaps, more savoury,
the stew will then be much less delicate. Each kind of vegetable
should be allowed something more than sufficient time to render it
perfectly tender, but not so much as would reduce it to pulp.
TO STEW SHIN OF BEEF. ✪ To Stew Shin of Beef
Page 187 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take the same proportions of beef, and of broth or water, as for the German Stew. When they have simmered gently for an hour, add the white part of from twenty to thirty leeks, or two dozens of button onions, and five or six young mild turnips, cut in slices, a small lump of white sugar, nearly half a teaspoonful of white pepper and more than twice as much salt. Stew the whole softly from an hour and a quarter to an hour and a half, after the vegetables are added.
Beef and water as above : 1 hour. Leeks, 20 to 30 : or small onions, 24 ; young turnips, 6 ; small lump of sugar ; white pepper, nearly | teaspoonful ; salt, twice as much : 1£ to 1^ hour.
A GOOD ENGLISH STEW.
On three pounds of tender rump of beef, freed from skin and fat, and cut down into about two-inch squares, pour rather more than a quart of cold broth or gravy. When it boils add salt if required, and a Little cayenne, and keep it just simmering for a couple of hours ; then put to it the grated rind of a large lemon, or of two small ones, and half an hour after, stir to it a tablespoonful of riceflour, smoothly mixed with a wineglassful of mushroom catsup, a dessertspoonful of lemon-juice, and a teaspoonful of soy : in fifteen minutes it will be ready to serve. A glass and a half of port, or of white wine, will greatly improve this stew, which may likewise be flavoured with the store -sauce of page 146, or with another, which we find excellent for the purpose, made with half a pint of port vine, the same of mushroom-catsup, a quarter pint of walnut pickle, a tablespoonful of the best soy, and a dessertspoonful of cayennevinegar, all well shaken together and poured into a bottle containing the thin rind of a lemon and two fine mellow anchovies, of moderate size. A few delicately fried forcemeat-balls may be slipped into it after it is dished.
Obs. — The limits of our work will not permit us to devote a further space to this class of dishes, but an intelligent cook will find it easy to vary them in numberless ways. Mushrooms, celery, carrots, sweet herbs, parboiled new potatoes, green peas, rice, and currie-powder may be advantageously used for that purpose. Oxtails, just blanched and cut into joints, will be found excellent substitutes for the beef : mutton and veal also may be dressed in the same way. The meat and vegetables can be browned before broth
[oiiap. x.
or water is poured to them ; but though, perhaps, more savoury, the stew will then be much less delicate. Each kind of vegetable should be allowed something more than sufficient time to render it perfectly tender, but not so much as would reduce it to pulp.
TO STEW SHIN OF BEEF.
Records on this page
Welsh StewA Good English StewTo Stew Shin of Beef