Beef, Bachelor's Stew

Ingredients

• a piece of meat weighing from three to four pounds
• two or three carrots
• three-quarters of a pint of water
• salt
• a little mushroom ketchup

Method

1. 1

   Brown the meat in butter, add sliced carrots on top, then water.

2. 2

   Cover tightly and simmer.

3. 3

   After 45 minutes, turn the meat, add onions and ketchup, and simmer for another hour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 210. The excerpt below is the record exactly as published.

Beef, Bachelor's, Stew.— Take a piece of meat weighing from three to four pounds. If beef, from the rump, fillet, or buttock, or a fillet of veal of the same weight ; pepper and brown the meat in a stewpan, using a small quantity of good butter. Cut up two or three carrots into thick slices, remove the white parts of them with an apple-corer, and place them on the top of the meat. Then add thi-ee-quarters of a pint of water, and cover up tightly to sim- mer over a very slow fire. The main point to be observed is to keep the lid of the stewpan so closed that no steam may escape. In about three-quarters of an hour turn the meat over, but still keep the carrots on the top, and add four or five small onions, a little mushroom ketchup, and salt

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