Beef Stew or Hash
From The universal cookery book, 1887
A simple yet savory dish.
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 14. The excerpt below is the record exactly as published.
Beef Stew or Hash. “Take a pound of cold boiled beef, and slice into small bits. Put on to stew with six or eight medium- sized potatoes and three large onions peeled and cut into small pieces. Have sufficient water, that, when done, it will be rather juicy than dry. Season with salt and pepper, and add a little butter
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