Brown Stew

Ingredients

• 1 lb. beef
• 1 cup cold water
• 2 tbsps. flour
• 1 tsp. salt
• 1 very small onion
• 1/2 cup carrots (cubed)
• 1/2 cup turnips (cubed)
• 4 tsp. pepper

Method

1. 1

   Cut the fat off the meat and put it in a stew-pan to fry out.

2. 2

   Cut meat into pieces about two inches square and roll in flour.

3. 3

   Put in the hot fat and stir until browned; add water, cover, and simmer.

4. 4

   Prepare vegetables, cube carrots and turnips, and slice the onion.

5. 5

   Add vegetables, salt, and pepper to the stew and simmer for two and a half hours.

6. 6

   Serve on a hot platter.

Nutrition per serving

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 21. The excerpt below is the record exactly as published.

1 tsp. salt, i tsp. pepper, 2 tbsps. bacon dripping. Put everything but tlie egg and dripping in a bowl. Beat the egg enough to mix tlio yolk and white, pour it over the meat and mix the whole thoroughly. Wash the hands carefully, leave them wet, and form the meat into a compact roll about six inches long. Melt tlie dripping in a small baking pan, put in the meat roll and bake it in a hot oven thirty minutes. BaHte it every ten minutes. Take it up on a hot dish and keep it Iiot while making the gravy. MEAT. 49 Add two tablespoons of flour to the fat in the pan and stir until smooth and frotliy. Add one cupful of warm water and stir over the fire until it thickens and boils. While stirring be careful to scrape up all the brown stuff, as it flavors the gravy. Season with a little pepper and more salt if necessary. Pour the gravy over the meat and serve hot. Note. — Strained tomatoes may be used instead of part of the water, and onion juice may replace the parsley. 40.— HAMBURG STEAK. 1 lb. of lean beef chopped fine. I J tsp. pepper. 1 tsp. salt. I 1 tsp. onion juice. Mix all together in a bowl, wash the hands carefully, and shape the meat with wet hands into six flat round cakes three quarters of an inch thick. Care must be taken to have them as compact as possible. Saute about eight minutes, and remove to the hot serving dish. Make a gravy as for beef loaf. 41.— ROAST BEEF. (See Part I General Rules for Cooking Meat. ) 42.— BROWN STEW. 1 lb. beef. 1 cup cold water. 2 tbsps. flour. I tsp. salt. 1 very small onion. J cup carrots (cubed). J cup turnips (cubed). 4 tsp. pepper

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