Brazilian Stew

Ingredients

• 4 lbs. of shin or sticking of beef
• 2 carrots
• 2 turnips
• 4 onions
• A bunch of herbs, i.e., marjoram, thyme, and parsley
• Pepper and salt

Method

1. 1

   Cut the beef off the bone and into neat pieces.

2. 2

   Dip each piece in vinegar to tenderize.

3. 3

   Slice the carrots, turnips, and onions.

4. 4

   Arrange the meat in a saucepan, sprinkle with pepper and salt, add the vegetables and herbs.

5. 5

   Cover tightly and simmer for at least three hours without adding water.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 35. The excerpt below is the record exactly as published.

3 carrots o ij 6 onions o 2 1 bunch of herbs (marjoram, thyme, parsley, ) ^ and bayleaf) / 0 °? 2 tablespoonsful of flour ) L Pepper and salt i ) 0 °2 2 n| Time required, three hours. Now we will show you how to make A-la-mode Beef. 1. We take a dressed cow-heel and wash it thoroughly in water. 2. We put the cow-heel on a board, and cut off all the flesh ; we cut the flesh into neat pieces. 3. We take an ox-cheek and wash it well in cold water. N.B. — We must be sure it is quite clean and free from all impurities. 4. We put the ox-cheek on a board, and rub it well with salt. 5. We then rub it quite dry in a clean cloth. 6. We put three ounces of clarified dripping into a large saucepan, and put it on the fire to melt. 7. We cut the ox-cheek up into neat pieces. N.B. — We should weigh the flesh of the ox-clieek and cow-heel, so as to know how much water should be added, as 1 pint is allowed to each lb. o/Tneat. 8. We flour each piece. 9. When the dripping is melted, we put in the floured pieces of ox-cheek, and let them fry a nice brown. Lessons on Cooking Meat. — A-la-Mode Beef. S7 10. We must stir the pieces occasionally, and not let them stick to the bottom of the saucepan. 11. We take three carrots, wash them, scrape them clean, and cut them in slices with a sharp knife. 12. We take six onions, peel them, and cut them in slices. 13. We take a sprig or two of parsley y wash it, and dry it in a cloth. 14. We take one sprig of marjoram, thyme, one bay-leaf and the parsley, and tie them tightly together with a piece of string. 15. We put these vegetables and the bunch of herbs into the saucepan. 16. We also pour in the proper quantity of water, namely, one pint of zvater to each pound of meat. 17. We put two tablespoonsfid of flour into a basin, and mix it into a smooth paste with cold water. 18. We now put the pieces of cow-heel into the saucepan, and plenty of pepper and salt to taste. 19. We stir the paste smoothly into the saucepan. 20. We put the lid on the saucepan, and when it boil$ we should move the saucepan to the side of the fire, and let it stew gently for three hours. 21. We must watch it and skim it very often. N.B. — We must be always careful to skim anything that is cooking directly the scum rises, or it will boil down again into the meat and will spoil it — sctim is the impurity which rises from the meat or vegetables, 22. When the stew is finished, we pour it into a large dish or a soup tureen ; it is then ready for serving. N.B. — The bones of the cowkeel should be put into the stockpot- ; 88 National Training School for Cookery. STEWS. Lesson No. 2. BRAZILIAN STEW. Average cost of a " Brazilian Stew? INGREDIENTS. 4 lbs. of shin or sticking of beef at gd. per lb. 3 0 0 1 0 1 0 xi A bunch of herbs, i. e. , marjoram, thyme, j and parsley 0 oj 0 ol 3 4l Time required, about three hours and ten minutes. Now we will show you how to make a Brazilian Slew, 1. We take four pounds of the sJiin or sticking of beef , put it on a board, and cut all the meat off the bone. 2. We cut the meat up into neat pieces. 3. We put some vinegar into a basin ; we dip each piece of meat into the vinegar, N.B.— Putting meat into vinegar will make it tender, therefore any tough pieces of meat may be used for this stew. The vinegar will not be tasted when the meat is cooked. 4. We take two carrots, wash them, scrape them clean, and cut them into slices with a sharp knife. 5. We take two turnips and four 07tions, peel them, and cut them up into slices. 6. We put the pieces of meat into a saucepan, arranging them closely together. 7. We should sprinkle some pepper and salt over the meat, 8. We now put in all the vegetables, and we also add a Lessons on Cooking Meat. — Brazilian Stew. 89 small bunch of herbs, namely, a sprig of marjorajn, thyrney and parsley, tied tightly together. N.B. — We put no water in this stew ; the vinegar draws out the juices of the meat, and makes plenty of gravy. 9. We shut down the lid tight, put the saucepan by the side of the fire, and let it simmer gently for at least three hours. 10. For serving we turn the stew on to a hot dish, or in a soup tureen. 90 National Training School for Cookery. STEWS. Lesson No. 3. IRISH STEW. Average cost of an " Irish Stew?9 INGREDIENTS. d. 2 lbs. of potatoes 2 1 lb. of the scrag end of mutton 8 1 lb. of onions ( Pepper and salt j 1 11 Time required, about three hours. Now we will show you how to make an "Irish Stew" 1. We take two pounds of potatoes, wash them well in cold water. 2. We take a sharp knife, peel them, carefully cut out the eyes or any black specks about the potatoes, and cut them in slices. 3. We take one pound of onions, peel them, and cut them in slices. 4. We take one pound of the scrag end of the neck of mutton, wash it in cold water, scrape it clean with a knife, and cut off the fat. 5. We put the meat on a board, and cut it up in small pieces. 6. We take a large saucepan, put in a layer of meat, then a layer of potatoes, then a layer of onions.

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