Bachelor's Stew

Ingredients

• a slice of the fillet of veal, 2 inches thick
• weighing 2^ pounds
• some butter
• a slice of lean ham
• 2 carrots
• 3 onions
• some celery
• green peas, ^ cupful each
• a spoonfiil of Worcestershire sauce
• a cup of boiling water

Method

1. 1

   Fry the veal in a pan with butter, ham, carrots, onions, celery, and peas.

2. 2

   Add Worcestershire sauce and boiling water.

3. 3

   Cover and simmer for 1.5 hours.

4. 4

   Thicken the gravy with flour and pour around the meat and vegetables.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 35. The excerpt below is the record exactly as published.

BACHELOR'S STEW. (England.) This IS still another old recipe, a relic of the days before clubs became plentiful and lonely men 98 With a Saucepan over the Sea cooked their meals on the hob of the little fire- place of their own rooms. Buy a slice of the fillet of veal, 2 inches thick, weighing 2^ pounds. Fry it in a pan with some butter, a slice of lean ham, 2 carrots, 3 onions, sliced, and some celery and green peas, ^ cup- ful each, or more if desired. Add a spoonfiil of Worcestershire sauce and a cup of boiling water

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