Brown Stew

Ingredients

• 2 lbs. of veal from the knuckle or the breast
• 2 tablespoonfuls of chopped veal suet
• 2 tablespoonfuls of flour
• 1 pt. of water
• a teaspoonful of salt
• a dash of pepper
• a slice of onion
• a teaspoonful of kitchen bouquet
• a bay leaf

Method

1. 1

   Cut the meat into bits and roll in flour.

2. 2

   Put 2 tablespoonfuls of chopped veal suet into a pan; when hot, put in the meat and stir constantly until lightly browned.

3. 3

   Draw the bits to one side, add 2 tablespoonfuls of flour to the fat, mix and add 1 pt. of water; stir constantly until it boils; add a teaspoonful of salt, a dash of pepper, a slice of onion, a teaspoonful of kitchen bouquet and a bay leaf.

4. 4

   Cover and simmer gently an hour.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 5. The excerpt below is the record exactly as published.

teaspoon ful of salt and a few grains of cayenne ; dilute with ^ of a cup of sherry, and stir into the cream. Stir until thickened slightly then serve at once. — From '* The Boston Cooking School Magazine.*' 6.— Salt Codfish in Egg Cups. Let salt codfish picked in bits (not shred- ded) stand over night or some hours in cold water, then drain and wring out all the water. To each ^ of a cup of fish add j4 a cup of cream or thin white sauce and a beaten egg. Turn into a buttered cup, egg stirrer or poacher, and cook standing in hot water until nearly firm. The water should not boil. Serve in the cup or turn out as de- sired. — From ** The Boston Cooking School Magazine." 7. — Tripe a la Lyonnaise. Cut 2 lbs. of tripe into thin strips. Put i tablespoonful of butter in a frying-pan ; when hot add a slice of onion and fry until a light brown. Then turn in the tripe, add a little salt and pepper. Cook gently until tender. Thicken the gravy with a little flour. 19 Febnuuy* 8. — Beef and Rice Croquettes. One pt. of cold chopped beef, i pt. of boiled rice, i teaspoon celery salt, }4 cup of chopped celery. Mix these together and add i beaten egg and enough cream sauce to mois- ten them. After this mixture is cold form into croquettes and fry in deep fat. 9. — Curried Mutton. Cut I lb. of cold cooked mutlon in slices. Brown 2 tablespoonfuls of chopped onion in 2 tablespoonfuls of butter, add 2 tablespoon- fuls of curry powder, and i saltspoonful of salt ; stir all well together over the fire. Add the slices of mutton and enough stock' to make the sauce of the consistency of rich cream. 10. — Columbus Eggs. Remove the shell from 6 hard-boiled eggs. Take a small slice off the end of each so it will stand upright. Make a cream sauce with I tablespoonful of butter and i table- spoonful of flour ; mix until smooth ; add i cup of cream or milk, dash of cayenne and pinch of salt. Stir until it boils and thickens. Stand the eggs on rounds of toasted bread. Pour the sauce around and serve. 20 9> February. II. — Chicken in Rolls. Take as many round baker's rolls as there are persons to serve. Cut a slice off the top and scoop out all the inside, leaving just the crust. Crumb the inside very fine, and fry in a little melted butter. Add to this i cup of cream sauce and as much chopped chicken as will fill the rolls. Season with cayenne and salt. Fill the rolls with this mixture and put I slice of hard-boiled egg on the top of each. Serve very hot. 12. — Dried Beef. Cut dried beef very thin ; cover with hot water to take out the salt ; throw this water away, and put the beef into a saucepan with boiling water ; let it simmer on the stove a few minutes ; add a little butter. Put the beef on slices of toast and pour a thin tomato sauce over them. 13. — Sweet Potato Boulettes and Bacon. Boil and mash the sweet potatoes ; add a little salt and jDepper and i tablespoonful of butter to each pt., mixing while hot. Mould into small round balls and fry in deep hot fat. Drain for a moment on brown paper. Then 21 Februdry* pile them neatly on a dish, and serve bacon cooked crisp around them. 14. — Valentine Toast. Cut bread into heart-shaped slices with a cutter ; toast a light brown and butter very slightly. Cut slices of calves* liver into }4 inch slices, cut with the heart-shaped cutter. Roll them in flour and salt slightly ; fry them in I tablespoonful of butter and a little onion juice ; serve i liver heart on each heart of toast ; thicken the gravy and pour around. 15. — Oyster Omelet. Beat 6 eggs very light, and to them add }4 a cup of sweet cream, salt and pepper to taste, and pour the mixture into a well greased frying-pan, with i tablespoonful of butter; chop fine 12 large oysters and a few sprigs of parsley ; add this to the egg mixture ; cook until done, then fold over and serve. 16. — Fricassee of Cold Beef. Cut the beef into very thin slices ; season with pepper and salt; shred an onion very fine, also some parsley; put all together in a stewpan with a piece of butter and ^ of a 22 February* pt. of stock. Let all simmer together slowly, then stir in the yolks of 2 eggs well beaten, a teaspoonfiil of lemon juice, and a wine-glass of cooking wine. Stir briskly on the fire and turn into a hot dish. The broth should be warmed before the meat is put in. 17. — Brown Stew. Two lbs. of veal from the knuckle or the breast. Cut the meat into bits and roll in flour. Put 2 tablespoonfuls of chopped veal suet into a pan ; when hot, put in the meat and stir constantly until lightly browned. Draw the bits to one side, add 2 tablespoonfuls of flour to the fat, mix and add i pt. of water ; stir constantly until it boils ; add a teaspoon- ful of salt, a dash of pepper, a slice of onion, a teaspoon ful of kitchen bouquet and a bay leaf

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