When done dish the meat. Rub together one
tablespoonful of suet and. three tablespoonfuls of
flour✪ Beef Bouilli, and stir them into the boiling stew. Season to
taste and serve in a tureen, reserving enough veg-
etables to garnish the meat.
TO STEW FRESH BEEF.
4 pounds fresh beef, free from bone. ^ j)onnd onions.
1 pound potatoes. i pound carrots.
1 pound fresh or canned tomatoes. Pepper and salt.
Time, three hours.
It is not necessary to use the choice parts of beef
for a stew.
Cut the meat into pieces about two inches square.
Cut the vegetables into small pieces. Put the meat
into a pot with enough cold water to cook it ; add a
tablespoonful of salt.✪ To Stew Fresh Beef Cover closely. Put the pot
MANUAL FOR ARMY COOKS. S9
over the fire to simmer ; skim carefully. When the
stew has simmered for two hours put in the prepared
vegetables ; season Avith pepper and salt. Simmer
one hour longer, stirring occasionally. When dcme
serve in a hot dish. If it is desired to serve the
potatoes whole, put them into the pot twenty or
thirty minutes before the stew is cooked. If the
Avater gets too low, replenish carefully with boiling-
water.
If the liquor of the stew is not sufficiently thick,
stir into it two tablespoonfuls of blended browned
flour. A bay leaf to every pound of meat may be
put into the pot of cold water with the meat.
Stew mutton, lamb, veal, and fresh pork as above.
The bones of mutton and veal, if small, need not be
removed. Add thin slices of fat pork or bacon to a
veal stew.
The onions may be fried l)rown l)ef ore they are put
into the stew.
Too much water is commonly used in making
steAvs. They shoiild be thick rather than thin.
TO MAKE A BEEF PIE.
Fresh beef, potatoes, onions, tomatoes, pieces of
butter or beef dripping the size of a hazelnut ; pepper
and salt on every layer.✪ To Make a Beef Pie
Cut the meat into tAvo-inch pieces, removing
gristle, bone, and any superabundance of fat. Cut
the potatoes into slices a quarter of an inch thick,
rinse in cold AA^ater, and parboil them. Chop the
onions fine. Slice the tomatoes. Roll the jneces of
butter or dripping in sifted flour. Put the meat and
one or tAvo teaspoonfuls of salt into a pot of cold
stock or Avater, just enough to cover the meat.
Cover closely ; remove the scum as it rises ; simmer
steadily until half done. Remove it from the fire.
Take up the meat and strain the gravy ; keep both
AA^arm. Line a baking dish or jjan with a paste
(see Pie Crust), first greasing the sides and bottom.
90 MANUAL FOR ARMY COOKS.
Put in a layer of the semi- stewed meat, on the meat
a layer of chopped onion, on the onion a layer of
sliced tomato, on the tomato a half dozen or more
pieces of floured butter or dri23ping, on these a layer
of potato, on the potato a layer of meat, and so on
in successive layers.
Page 35 · 3 recipe records on this page
Presented as published in 1896. 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
When done dish the meat. Rub together one tablespoonful of suet and three tablespoonfuls of flour, and stir them into the boiling stew. Season to taste and serve in a tureen, reserving enough vegetables to garnish the meat.
TO STEW FRESH BEEF.
4 pounds fresh beef, free from bone. 1 pound onions. 1 pound potatoes. i pound carrots.
1 pound fresh or canned tomatoes. Pepper and salt.
Time, three hours.
It is not necessary to use the choice parts of beef for a stew.
Cut the meat into pieces about two inches square. Cut the vegetables into small pieces. Put the meat into a pot with enough cold water to cook it ; add a tablespoonful of salt. Cover closely. Put the pot
over the fire to simmer ; skim carefully. When the stew has simmered for two hours put in the prepared vegetables; season with pepper and salt. Simmer one hour longer, stirring occasionally. When done serve in a hot dish. If it is desired to serve the potatoes whole, put them into the pot twenty or thirty minutes before the stew is cooked. If the water gets too low, replenish carefully with boilingwater.
If the liquor of the stew is not sufficiently thick, stir into it two tablespoonfuls of blended browned flour. A bay leaf to every pound of meat may be put into the pot of cold water with the meat.
Stew mutton, lamb, veal, and fresh pork as above. The bones of mutton and veal, if small, need not be removed. Add thin slices of fat pork or bacon to a veal stew.
The onions may be fried brown before they are put into the stew.
Too much water is commonly used in making steAvs. They should be thick rather than thin.
TO MAKE A BEEF PIE.
Fresh beef, potatoes, onions, tomatoes, pieces of butter or beef dripping the size of a hazelnut ; pepper and salt on every layer.
Cut the meat into two-inch pieces, removing gristle, bone, and any superabundance of fat. Cut the potatoes into slices a quarter of an inch thick, rinse in cold water, and parboil them. Chop the onions fine. Slice the tomatoes. Roll the jneces of butter or dripping in sifted flour. Put the meat and one or two teaspoonfuls of salt into a pot of cold stock or water, just enough to cover the meat. Cover closely ; remove the scum as it rises ; simmer steadily until half done. Remove it from the fire. Take up the meat and strain the gravy ; keep both AA^arm. Line a baking dish or pan with a paste (see Pie Crust), first greasing the sides and bottom.
Put in a layer of the semi- stewed meat, on the meat a layer of chopped onion, on the onion a layer of sliced tomato, on the tomato a half dozen or more pieces of floured butter or dripping, on these a layer of potato, on the potato a layer of meat, and so on in successive layers.
Records on this page
Beef BouilliTo Stew Fresh BeefTo Make a Beef Pie