Beef Stew

Ingredients

• 2 pounds round beef
• Salt and pepper
• 10 mushrooms
• 10 small onions
• 1 cup brown sauce
• 3 tablespoons currant jelly

Method

1. 1

   Cut the beef into two-inch cubes; put with the other ingredients into a well-greased paper bag and cook for about one hour.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 170. The excerpt below is the record exactly as published.

BEEF STEW 2 pounds round beef Salt and pepper 10 mushrooms 1 cup brown sauce 10 small onions 3 tablespoons currant jeUy Cut the beef into two-inch cubes; put with the other ingredients into a well-greased paper bag and cook for about one hour. BEEF LOAF Follow the recipe given in the chapter on " Meats,' ' but bake in a well-buttered paper bag. Make a brown sauce from the juices that are in the bag. ROAST BEEF WITH POTATOES Wipe the meat with a wet cloth; sprinkle with salt and pepper and put in a well-buttered paper bag. Add pared potatoes and two ounces of butter; close the bag and bake, allowing one hour to four pounds of beef. 454 gL''.gSr'of''Fo''ur PAPER-BAG COOKERY SCALLOPED SWEETBREADS 1 pair sweetbreads 1 tablespoon butter 1 egg Bread crumbs Salt, pepper and flour Cut the sweetbreads in half lengthwise; season and dust with flour. Dip in beaten egg; roll in bread crumbs and put into a greased paper bag together with the butter. Cook thirty-five minutes. KIDNEY Lamb or veal kidney 2 tablespoons currant jelly

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