20. We put the lid on the saucepan, and when it boil$
we should move the saucepan to the side of the fire, and let
it stew gently for three hours.
21. We must watch it and skim it very often.
N.B. — We must be always careful to skim anything that is cooking directly
the scum rises, or it will boil down again into the meat and will spoil it —
sctim is the impurity which rises from the meat or vegetables,
22. When the stew is finished, we pour it into a large
dish or a soup tureen ; it is then ready for serving.
N.B. — The bones of the cowkeel should be put into the stockpot- ;
88 National Training School for Cookery.
STEWS.
Lesson No. 2.
BRAZILIAN STEW.
Average cost of a " Brazilian Stew?
INGREDIENTS.
4 lbs. of shin or sticking
of beef at gd. per lb.
3
0
0
1
0
1
0
xi
A bunch of herbs, i. e. ,
marjoram, thyme, j
and parsley
0
oj
0
ol
3
4l
Time required, about three hours and ten minutes.
Now we will show you how to make a Brazilian
Slew,
1. We take four pounds of the sJiin or sticking of beef , put
it on a board, and cut all the meat off the bone.
2. We cut the meat up into neat pieces.
3. We put some vinegar into a basin ; we dip each piece
of meat into the vinegar,
N.B.— Putting meat into vinegar will make it tender, therefore any tough
pieces of meat may be used for this stew. The vinegar will not be
tasted when the meat is cooked.
4. We take two carrots, wash them, scrape them clean,
and cut them into slices with a sharp knife.
5. We take two turnips and four 07tions, peel them, and
cut them up into slices.
6. We put the pieces of meat into a saucepan, arranging
them closely together.
7. We should sprinkle some pepper and salt over the
meat,
8. We now put in all the vegetables, and we also add a
Lessons on Cooking Meat. — Brazilian Stew. 89
small bunch of herbs, namely, a sprig of marjorajn, thyrney
and parsley, tied tightly together.
N.B. — We put no water in this stew ; the vinegar draws out the juices of the
meat, and makes plenty of gravy.
9. We shut down the lid tight, put the saucepan by the
side of the fire, and let it simmer gently for at least three
hours.
10. For serving we turn the stew on to a hot dish, or in
a soup tureen.
90 National Training School for Cookery.
STEWS.
Lesson No. 3.
IRISH STEW.
Average cost of an " Irish Stew?9
INGREDIENTS.
d.
2 lbs. of potatoes 2
1 lb. of the scrag end of mutton 8
1 lb. of onions (
Pepper and salt j 1
11
Time required, about three hours.
Now we will show you how to make an "Irish Stew"
1. We take two pounds of potatoes, wash them well in
cold water.
2. We take a sharp knife, peel them, carefully cut out
the eyes or any black specks about the potatoes, and cut
them in slices.
3. We take one pound of onions, peel them, and cut them
in slices.
4. We take one pound of the scrag end of the neck of
mutton, wash it in cold water, scrape it clean with a knife,
and cut off the fat.
5. We put the meat on a board, and cut it up in small
pieces.
6. We take a large saucepan, put in a layer of meat, then
a layer of potatoes, then a layer of onions.✪ Brazilian Stew
7. We should sprinkle a little pepper, and salt over each
layei for seasoning.
8. We continue to fill the saucepan in this way, till there
is no meat or vegetables left.
Page 36 · 2 recipe records on this page
Presented as published in 1891. 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
20. We put the lid on the saucepan, and when it boils we should move the saucepan to the side of the fire, and let it stew gently for three hours.
21. We must watch it and skim it very often.
N.B. — We must be always careful to skim anything that is cooking directly the scum rises, or it will boil down again into the meat and will spoil it — scum is the impurity which rises from the meat or vegetables,
22. When the stew is finished, we pour it into a large dish or a soup tureen ; it is then ready for serving.
N.B. — The bones of the cow-heel should be put into the stockpot ;
88 National Training School for Cookery.
Lesson No. 2.
BRAZILIAN STEW.
Average cost of a " Brazilian Stew?
4 lbs. of shin or sticking
of beef at gd. per lb.
A bunch of herbs, i. e. ,
marjoram, thyme, j
and parsley
oj
ol
Time required, about three hours and ten minutes.
Now we will show you how to make a Brazilian Slew,
1. We take four pounds of the sJiin or sticking of beef , put it on a board, and cut all the meat off the bone.
2. We cut the meat up into neat pieces.
3. We put some vinegar into a basin ; we dip each piece of meat into the vinegar,
N.B.— Putting meat into vinegar will make it tender, therefore any tough pieces of meat may be used for this stew. The vinegar will not be tasted when the meat is cooked.
4. We take two carrots, wash them, scrape them clean, and cut them into slices with a sharp knife.
5. We take two turnips and four 07tions, peel them, and cut them up into slices.
6. We put the pieces of meat into a saucepan, arranging them closely together.
7. We should sprinkle some pepper and salt over the meat,
8. We now put in all the vegetables, and we also add a
Lessons on Cooking Meat. — Brazilian Stew. 89
small bunch of herbs, namely, a sprig of marjorajn, thyrney and parsley, tied tightly together.
N.B. — We put no water in this stew ; the vinegar draws out the juices of the meat, and makes plenty of gravy.
9. We shut down the lid tight, put the saucepan by the side of the fire, and let it simmer gently for at least three hours.
10. For serving we turn the stew on to a hot dish, or in a soup tureen.
90 National Training School for Cookery.
Lesson No. 3.
IRISH STEW.
Average cost of an " Irish Stew?9
d.
2 lbs. of potatoes 2
1 lb. of the scrag end of mutton 8
1 lb. of onions (
Pepper and salt j 1
Time required, about three hours.
Now we will show you how to make an "Irish Stew"
1. We take two pounds of potatoes, wash them well in cold water.
2. We take a sharp knife, peel them, carefully cut out the eyes or any black specks about the potatoes, and cut them in slices.
3. We take one pound of onions, peel them, and cut them in slices.
4. We take one pound of the scrag end of the neck of mutton, wash it in cold water, scrape it clean with a knife, and cut off the fat.
5. We put the meat on a board, and cut it up in small pieces.
6. We take a large saucepan, put in a layer of meat, then a layer of potatoes, then a layer of onions.
7. We should sprinkle a little pepper, and salt over each layei for seasoning.
8. We continue to fill the saucepan in this way, till there is no meat or vegetables left.
Records on this page
Brazilian StewIrish Stew