Cleanse, prepare, and slice the carrot and turnip ;
skin, scald, and slice the onion. Brown the piece of
beef in a stew-pan, then brown slightly the vegetables.
Pour away the dripping ; add the water and ketchup
to the beef and vegetables. Break the flour with a
little water, stir it smoothly in. Simmer with the lid
on for an hour (longer if the meat is tough, or if a large
piece is used), but do not allow it to boil ; stir fre-
quently to prevent the flour sticking to the pan. When
nearly ready add the salt and pepper. Arrange neatly
on a dish.
Beef Olives. — Required:. y> lb- stewing steak cut
thin ; 2 tablespoonfuls of stale bread crumbs ; 1 tea-
spoonful chopped parsley ; y oz- h°ur ; oz. drip-
ping ; Y?. pint warm water ; 1 tablespoonful milk ; y
teaspoonful browning ; y teaspoonful salt ; 1 pinch
of pepper✪ Beef Olives.
Cut the meat into two neat strips, say about 3
inches wide. Rub the dripping and bread finely
together ; add the parsley, salt, and pepper ; stir in
the milk to bind the mixture. Roll half of this into
each strip of meat ; tie each roll with a piece of string
or thread. Place in a small stew-pan, add the warm
water and browning ; break the flour with a little
cold water, add it gradually to the stew ; stew slowly
for about three-quarters of an hour, stirring frequently
to prevent the flour sticking to the pan. When
cooked, remove the string, arrange the olives neatly
on a dish with the gravy round, and serve.
MEAT— STEWING.
7i
If stronger flavouring is desired, half a teaspoonful of
mixed herbs may be added to the stuffing and a grate
of lemon rind. .
Veal Olives may be made 111 the same way as
beef olives, but should have a thin slice of fat bacon
rolled inside. ,
Swiss Stew. — Required: ^ lb. scraps of un-
cooked veal ; 3 large potatoes; 1 onion; 1 oz. dnp-
pin* ; 1 teaspoonful flour ; x tablespoonful ketchup ;
x teaspoonful vinegar ; }{ teaspoonful salt ; 1 pinch
PeWash, pare, parboil, and cut the potatoes into
quarters ; skin and scald the onion (see page 38).
Cut the meat into neat pieces, not too small. Brown
them with the dripping. Sprinkle the meat (still in
the pan) with pepper and salt. Add the potatoes and
the onion, and cover well with hot water. Add the
ketchup and vinegar. Cook slowly for three-quarters
of an hour, keeping the pan covered ; do not stir it or
the potatoes will break. Break the flour with cold
water. Remove the pan from the fire, so that the
contents cease boiling. Pour in the flour and water ;
shake the pan gently to mix all together ; bring to the
boil and simmer gently for five minutes. In serving
take care not to break the potatoes.
Brazilian Stew. — Required: lb. coarse lean
beef ; carrot ; >4 turnip ; 1 onion ; 3 tablespoon-
fuls vinegar ; % teaspoonful salt ; 1 pinch peppei. .
Cleanse, prepare, and slice the carrot and turxiip ;
skin, scald, and slice the onion. Cut the meat into
neat pieces and dip them in the vinegar ; place them
in an earthenware jar with the vegetables on the
top of the meat; add the pepper and salt. Tie a
piece of brown paper (greased) over the top of the jar;
place the jar in a slow oven ; bake for four hours.
72
MEAT— STEWING.
If there is no oven, place the jar in a sauce-pan half
full of cold water; bring to the boil, and steam for
four hours. ✪ Swiss Stew
Page 32 · 3 recipe records on this page
Presented as published in 1881. 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
Cleanse, prepare, and slice the carrot and turnip ; skin, scald, and slice the onion. Brown the piece of beef in a stew-pan, then brown slightly the vegetables. Pour away the dripping ; add the water and ketchup to the beef and vegetables. Break the flour with a little water, stir it smoothly in. Simmer with the lid on for an hour (longer if the meat is tough, or if a large piece is used), but do not allow it to boil ; stir frequently to prevent the flour sticking to the pan. When nearly ready add the salt and pepper. Arrange neatly on a dish.
Beef Olives. — Required: y2 lb- stewing steak cut thin ; 2 tablespoonfuls of stale bread crumbs ; 1 teaspoonful chopped parsley ; y2 oz. flour ; oz. dripping ; Y?. pint warm water ; 1 tablespoonful milk ; y teaspoonful browning ; y teaspoonful salt ; 1 pinch of pepper.
Cut the meat into two neat strips, say about 3 inches wide. Rub the dripping and bread finely together ; add the parsley, salt, and pepper ; stir in the milk to bind the mixture. Roll half of this into each strip of meat ; tie each roll with a piece of string or thread. Place in a small stew-pan, add the warm water and browning ; break the flour with a little cold water, add it gradually to the stew ; stew slowly for about three-quarters of an hour, stirring frequently to prevent the flour sticking to the pan. When cooked, remove the string, arrange the olives neatly on a dish with the gravy round, and serve.
If stronger flavouring is desired, half a teaspoonful of mixed herbs may be added to the stuffing and a grate
of lemon rind. .
Veal Olives may be made 111 the same way as
beef olives, but should have a thin slice of fat bacon
rolled inside. ,
Swiss Stew. — Required: y2 lb. scraps of uncooked veal ; 3 large potatoes; 1 onion; 1 oz. dripping ; 1 teaspoonful flour ; x tablespoonful ketchup ; x teaspoonful vinegar ; }{ teaspoonful salt ; 1 pinch
PeWash, pare, parboil, and cut the potatoes into quarters ; skin and scald the onion (see page 38). Cut the meat into neat pieces, not too small. Brown them with the dripping. Sprinkle the meat (still in the pan) with pepper and salt. Add the potatoes and the onion, and cover well with hot water. Add the ketchup and vinegar. Cook slowly for three-quarters of an hour, keeping the pan covered ; do not stir it or the potatoes will break. Break the flour with cold water. Remove the pan from the fire, so that the contents cease boiling. Pour in the flour and water ; shake the pan gently to mix all together ; bring to the boil and simmer gently for five minutes. In serving take care not to break the potatoes.
Brazilian Stew. — Required: lb. coarse lean
beef ; carrot ; >4 turnip ; 1 onion ; 3 tablespoonfuls vinegar ; % teaspoonful salt ; 1 pinch pepper. .
Cleanse, prepare, and slice the carrot and turnip ; skin, scald, and slice the onion. Cut the meat into neat pieces and dip them in the vinegar ; place them in an earthenware jar with the vegetables on the top of the meat; add the pepper and salt. Tie a piece of brown paper (greased) over the top of the jar; place the jar in a slow oven ; bake for four hours.
If there is no oven, place the jar in a sauce-pan half full of cold water; bring to the boil, and steam for four hours.
Records on this page
Beef OlivesSwiss StewBrazilian Stew