Beef Stew

Ingredients

• a bit of butter the size of a large egg
• a tablespoonful of wheat flour
• a teaspoonful of salt
• a small teaspoonful of pepper
• the potatoes
• the onions

Method

1. 1

   Add salt and pepper to the stewed meat, then put in the potatoes and onions.

2. 2

   If the meat is lean, add butter.

3. 3

   Shake over it flour or work it into the butter.

4. 4

   Cover the stewpan and let it stew gently for one hour.

5. 5

   If potatoes are cut smaller than halves, add them twenty minutes before done; if cut in two, half an hour will be required.

As published

This recipe was extracted from The housekeeper's companion (1883), page 93. The excerpt below is the record exactly as published.

a small teaspoonful of pepper to the stewed meat; then put in the potatoes and onions. If the meat is lean, (it is best to have a small portion of fat,) add a bit of butter the size of a large egg; shake over it a tablespoonful of wheat flour, or work it into the butter; cover the stewpan close, and let it stew gently that it may brown without burning; one hour is required for making this stew. If the potatoes are cut smaller than halves, they should be put in twenty minutes before it is done; half an hour will be required to cook them if cut in two. HOUSEHOLD. ^139 To Roast Beef. — Have a bright, clear fire before putting down the roast; if it is large, have afire according; let it be a clear, steady fire, with a bed of coals at the bottom — this is for a wood fire; for a coal fire, make one large enough to last the length of time required for the roast (fifteen minutes for each pound of meat); make the front of the fire clear from ashes, and brush up the hearth; rinse the meat in cold water, wipe it dry; mix salt and pepper, a teaspoonful of salt

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