Brazilian Stew

Ingredients

• 1 lb. coarse lean beef
• 1 carrot
• ¼ turnip
• 1 onion
• 3 tablespoonfuls vinegar
• ½ teaspoonful salt
• 1 pinch pepper

Method

1. 1

   Cleanse, prepare, and slice the carrot and turnip; skin, scald, and slice the onion.

2. 2

   Cut the meat into neat pieces, dip in vinegar, place in an earthenware jar with vegetables on top, add pepper and salt.

3. 3

   Tie a greased brown paper over the jar and bake in a slow oven for 4 hours, or steam in a saucepan half full of cold water for the same time.

Nutrition per serving

As published

This recipe was extracted from The school cookery book (1881), page 32. The excerpt below is the record exactly as published.

Brazilian Stew. — Required: lb. coarse lean beef ; carrot ; >4 turnip ; 1 onion ; 3 tablespoon- fuls vinegar ; % teaspoonful salt ; 1 pinch peppei. . Cleanse, prepare, and slice the carrot and turxiip ; skin, scald, and slice the onion. Cut the meat into neat pieces and dip them in the vinegar ; place them in an earthenware jar with the vegetables on the top of the meat; add the pepper and salt. Tie a piece of brown paper (greased) over the top of the jar; place the jar in a slow oven ; bake for four hours. 72 MEAT— STEWING. If there is no oven, place the jar in a sauce-pan half full of cold water; bring to the boil, and steam for four hours. Stewed Kidneys.— Required: y2 an ox kidney or 2 sheep s kidneys ; y, oz. flour ; y2 oz. dripping ; about i quart cold water ; y teaspoonful salt ; ]/ tea- spoonful pepper. Cut the kidney into small pieces, removing all the flit; place them in a small stew-pan with the water; stew slowly for about three hours, till tender. Melt the dripping in a very small pan, stir in the flour; add some of the liquor gradually, stir till quite smooth ; add this with the pepper and salt to the stewed kid- neys a quarter of an hour before they are ready. Arrange neatly on a dish with a wall of mashed potatoes or boiled rice round. Stewed Rabbit and Onions. — Required: y, large or i small rabbit ; 2 large or 4 small onions ; 1 oz. flour ; 1 quart hot water ; 1 tablespoonful ketchup ; y teaspoonful salt ; 1 pinch pepper. Skin and scald the onions ; wipe the rabbit care- fully with a damp cloth ; divide it with a sharp knife into neat pieces ; place them in a stew-pan with the onions, hot water, and ketchup. Stew gently from one and a half to two hours. Half an hour before it is ready, break the flour with a little cold water ; draw the pan to the side to cool a little ; stir in the flour gradually ; crush the onions with a fork. Serve with neatly cut pieces of dry toast. Stewed Rabbit, another way.— Prepare as in last recipe, omitting the onions, and adding half a pound lean bacon cut into thin slices. Stewed Rabbit with Brown Sauce. — Re- quired: y2 large or 1 small rabbit ; y lb. fat bacon cut into thin slices ; 2 tablespoonfuls flour ; 1 oz. MEAT— STEWING. 73 dripping ; about i pint hot water ; % teaspoonful browning ; Va teaspoontul salt ; i pinch PePPer- Wipe the rabbit carefully with a damp cloth ; divide it with a sharp knife into neat pieces. Toss them with half of the flour in a sheet of kitchen paper , brown them with the dripping in a stew-pan 3 sprinkle over them the remainder of the flour 3 toss the pieces in the pan till all the dry flour has disappeared. Draw the pan to one side of the fire 3 add the hot water, browning, salt and pepper. Stew gently for one and a half to two hours. Place the bacon m a cold frying pan ; put it on the fire 3 as soon as it is hot turn the bacon once or twice ; it takes about five minutes to cook and curls when it is ready. When ready place the rabbit in the centre of a dish, pour the sauce over and arrange the fried bacon round it. Spanish Stew. — Required: large or i small rabbit 3 % lb. bacon ; i large or two small onions 3 x pinch salt ; i pinch of pepper. Wipe the rabbit carefully with a damp cloth 3 divide it with a sharp knife into small neat pieces. Skin, scald, and slice the onions. Place a layer of onions in the bottom of an earthenware jar, with the pepper and salt ; then a layer of rabbit 3 after this layers of onions and rabbit until all is in. Place the slices of bacon on the top ; cover the jar tightly with a well- greased paper. Cook in a moderate oven or in a saucepan of boiling water for two hours. It may also be cooked on the hob, but would require nearly three hours. Curry. — Required : lb. beef, mutton, or pork 3 oz. curry 3 1 small apple 3 1 onion 3 oz. flour 3 1 oz. dripping or butter 3 yi pint hot water. Cut the meat into small squares 3 core, pare, and chop finely the apple 3 skin, scald, dry, and chop 74 MEAT— STEWING. finely the onion ; heat the dripping in the stew-pan. btir the meat, apple, and onion in the hot dripping till a pale golden colour ; sprinkle over them the curry and the flour, stirring till all is well mixed. Draw the pan to the side of the fire, stir in the water gradually : simmer gently for about an hour till the meat is quite tender. Stir it frequently to prevent the flour sticking to the pan. Serve with boiled rice. When there are no apples, a small piece of rhubarb may be used, or half a teaspoonful of vinegar or lemon juice added with the water. Curry powder varies much m strength. Stewed Knuckle of Veal. — Required: i knuckle ^ r^Ce * 1 sma^ blade of mace ; 2 quarts cold water ; y teaspoonful salt ; 1 pinch of pepper. Break the knuckle into pieces ; place them in a stew-pan with the water, mace, salt, and pepper ; bring slowly to the boil; simmer from two to three hours till tender. Wash the rice ; add it an hour before the knuckle is ready. Add boiling water if more is required. Alacaroni may be used instead of rice ; it should be stewed for one and a half hours. Stewed Lights. — Required: lights ; 1 onion ; 2 sprigs of parsley ; 1 oz. dripping ; 1 tablespoonful flour ; i quart hot water ; 1 tablespoonful vinegar

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