A Good English Stew

Ingredients

• On three pounds of tender rump of beef
• rather more than a quart of cold broth or gravy
• the grated rind of a large lemon
• a tablespoonful of rice-flour
• a wineglassful of mushroom catsup
• a dessertspoonful of lemon-juice
• a teaspoonful of soy
• A glass and a half of port, or of white wine

Method

1. 1

   Brown the beef in butter, then add broth and simmer for two hours.

2. 2

   Add lemon rind, then mix rice-flour with mushroom catsup, lemon juice, and soy.

3. 3

   Stir in and cook for another 15 minutes before serving.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 187. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.