Baked Stew

Ingredients

• slice an onion
• a sprinkling of sage
• pepper to taste
• salt to taste
• sliced raw potatoes
• Add gravy or water

Method

1. 1

   Cut meat in pieces, lay in baking-dish, add onion, sage, pepper, and salt.

2. 2

   Fill dish to top with sliced raw potatoes.

3. 3

   Add gravy or water, and bake in hot oven for 1.5 hours.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 260. The excerpt below is the record exactly as published.

BAKED STEW.— With any left-over meat. Cut meat in pieces, lay in haking-dis'h, slice an onion, add a sprinkling of sage, pepper and salt to taste. Fill dish to top with sliced raw pota- toes. Add gravy or water, and bake in hot oven Xy^ hrs. — Mrs. Elizabeth Marrs, 55 E. 36th St., Chicago, 111. LEFT-OVER STEW.— Take what is left from a roast, cut in small pieces, put in a stewpan and cover with plenty of water, sea- 378 LEFT OVER MEAT son with salt and pepper, and stew from 20 to 30 minutes. Flavor with onion, cut in small pieces, if desired. Toast 2 slices of bread, cut in small squares, and put on platter, thicken the stew with flour, and pour over toast. Serve hot. — ^Mrs. Martin Logan, 2841 South Park Ave., Chicago, 111. SPANISH STEW FOR ODD BITS OF MEAT.— Cut 2 on- ions into small pieces; fry tender (not brown), and add 1 pt. of cold beef or lamb, cut small, a qt. of tomatoes, and salt and pepper to taste

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