A Good Stew

Ingredients

• layer of bacon
• meats, etc.
• layer of potatoes
• layer of onions
• sufficient broth or water to cover
• a quart of batter

Method

1. 1

   Into a kettle, put a layer of bacon, meats, etc., and season.

2. 2

   Dredge with flour, then add a layer of potatoes, onions, etc., repeating until the kettle is nearly full.

3. 3

   Over all, pour sufficient broth or water to cover, and stew slowly from one to three hours.

4. 4

   During the last hour, stir in a quart of batter to thicken; season to taste and serve hot.

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 113. The excerpt below is the record exactly as published.

A GOOD STEW. Use meats, game especially, of any or various kinds — prairie chicken, quail, duck, rabbit, turkey — or if you have no fresh meats or game, use fried bacon or pork. Into a kettle put a layer of bacon, meats, etc., and season ; dredge with flour, then add a layer of potatoes, onions, etc. ; repeating this until the ket- tle is nearly full, as desired. Over all pour suffi- cient broth or water (the former preferable) to cover, and stew slowly from one to three hours, according to size. During the last hour stir in a quart of batter

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