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Beef Stew
From The century cook book, 1894
Serves 2
Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 23. The excerpt below is the record exactly as published.
Beef Stew. Take two or three pounds of clean beef or fhe remnants of a roast, cut into small pieces, put in a stew- pan, cover with water and boil until tender, add a small lump of butter and thicken with a tablespoonful of flour
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