Beef and Tomato

Ingredients

• 3 lbs. of lean beef
• seven or eight ripe tomatoes
• a finely chopped onion
• a spoonful of water
• Add salt, pepper, cloves
• a piece of butter as large as an egg
• half a gill of catsup

Method

1. 1

   Take 3 lbs. of lean beef, cut into large steaks; lay it in the stewpan with seven or eight ripe tomatoes, a spoonful of water, and a finely chopped onion.

2. 2

   Stew slowly for one hour and a half.

3. 3

   Add salt, pepper, cloves, and, just before dishing, a piece of butter as large as an egg and half a gill of catsup.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 20. The excerpt below is the record exactly as published.

Beef and Tomato. — Take 3 lbs. of lean beef, cut into large steaks ; lay it in the stewpan with seven or eight ripe tomatoes, a spoonful of water, and a finely chopped onion. Stew slowly for one hour and a half. Add salt, pepper, cloves, and, just be- fore dishing, a piece of butter as large as an egg and half a gill of catsup

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