Black Stew

Ingredients

• eight or nine slices from a cold roasted saddle or loin of mutton
• water enough to cover it well
• two silver onions
• one rounding tablespoonful of fine pounded allspice
• a gill of currant jelly
• salt
• black pepper

Method

1. 1

   Put mutton slices with gravy and water on the fire for 1.5 hours.

2. 2

   Add onions, allspice, thickening, salt, and black pepper 15 minutes before serving.

3. 3

   Add pickled cucumber 5 minutes before serving.

4. 4

   Serve with gravy mixed with currant jelly.

Nutrition per serving

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 7. The excerpt below is the record exactly as published.

BLACK STEW. Take eight or nine slices from a cold roasted saddle or loin of mutton. Put plenty of the cold gravy with it. Set on the fire in a skillet or in the oven with water enough to cover it well, about an hour and a half before dinner. About fifteen minutes be- fore dinner chop up and put in two silver onions of the usual size, one rounding table- spoonful of fine pounded allspice, enough to make the stew black, a little thickening, and season with salt and black pepper. Five minutes before serving up the stew, slice and put in a large pickled cucumber. Take out the slices of meat, lay them in a dish, and stir in the gravy a gill of currant jelly

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