Beef Steak Stew with Jelly
From Twentieth century home cook book, 1905
Serves 1
Optional: color jelly with cochineal powder.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 124. The excerpt below is the record exactly as published.
Beef Steak Stew with Jelly. — Take rump or round steak and pound it well, to make it soft, and lard it thoroughly. Put it in. a stew-pan, in equal parts of white- wine and water, and add some slices from a leg of veal. Season it with spice, salt, garlic, thyme and parsley. Simmer all over a steady fire four or five hours. When suflSciently done, remove the meat, and strain the broth through a sieve; then pour it into another pan, and boil it down until it becomes a jelly. If it is wished that the jelly should be clear, the whites of two eggs
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