Beef, Shin of, Stewed

Ingredients

• shin of beef
• sufficient water to cover it
• one good-sized onion
• twelve black peppercorns
• a bunch of sweet herbs
• three or four small carrots
• pepper and salt to taste

Method

1. 1

   Saw the bone into pieces and put it in a stewpan with water.

2. 2

   Bring to a boil, skim, and simmer.

3. 3

   Add celery, onion, peppercorns, herbs, and carrots.

4. 4

   Stew gently for four hours.

5. 5

   Serve with boiled carrots and turnips.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 229. The excerpt below is the record exactly as published.

shin of beef, cut the meat into two or three slices down to the bone, which should remain undivided and still enclosed in the flesh. Plug up each end of the bone with a stiff paste made of flour and water, to keep in the .marrow. Set it on the fire in a large pot of cold water, with six or eight peppercorns and three or foui- cloves. Remove the scum as it rises. Season slightly with salt ; othei-wise, by continued boiling and warming-up, the broth will be so reduced as to become too salt. Let it boil gently for four hours, then make it boil fast, and throw in a few peeled turnips, carrots, and onions, with a small bunch of thjTue and parsley. When the vegetables are tender, serve the soup with bits of toasted bread floating in it. When the soup has been served, take up the beef, remove the slices of meat from the bone, separate them, if needed, with a knife and fork, put them in the middle of a hot dish, and arrange the vegetables round them, t cutting the carrots and turnips into shapely bits. For sauce, fry chopped onions brown; stir in amongst them a dessert-spoonful of flour, diluted with a little of the soup, two dessert-spoonfuls of mushroom ketchup, pepper and salt, stir all together, and pour it over the slices of shin, and serve. For the marrow : toast a large round of bread, lay it on a hot plate, spread the marrow roughly on it, season with pepper, salt, and a little mustard, cut it into as man)' pieces as there are guests, and serve very hot. Beef, Shin of, Stewed.— This meat ia best adapted to stewing. The liquor is used, when boiled in a quantity of water, for soups, with the addition of other meat and ingredients to improve it. For stewing, saw the bone into many pieces and put it into a stewpan, with suffi- cient water to ^cover it ; bring it to a boil and take ofl: the scum, this must be done thoroughly, and the meat drawn aside to simmer ; add to it some celery cut into pieces, one good-sized onion, twelve black peppercorns, a bunch of sweet herbs, three or four small carrots

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