Brown Stew (Jewish)

Ingredients

• Veal or fowl
• Ginger
• 2 onions
• Pepper and salt
• 1 pint of good gravy
• a dozen force meat balls
• a little more ginger
• a teacupful of cold water
• 2 tablespoonfuls cornflour

Method

1. 1

   Cut veal or fowl into 4 oz. pieces and dip each piece in the following mixture, and fry a light brown in clarified marrow.

2. 2

   Mix flour with ^ a teaspoonful ginger, pepper and salt.

3. 3

   Slice and fry 2 onions, also a dozen force meat balls.

4. 4

   Put the veal in a stewpan with the onions and 1 pint of good gravy, and a little more ginger, pepper and salt.

5. 5

   Stew very gently for 1.5 hours, then add the balls.

6. 6

   Skim all the fat off and thicken with cold water and cornflour.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 13. The excerpt below is the record exactly as published.

BROWN STEW (Jewish). Veal or fowl. Ginger. 2 onions. Pepper and salt. Cut veal or fowl into 4 oz. pieces and dip each piece in the following mixture, and fry a light brown in clarified marrow. Mix flour with ^ a teaspoonful ginger, pepper and salt. Slice and fry 2 onions, also a dozen force meat balls. Put the veal in a stewpan with the onions and i pint of good gravy, and a little more ginger, pepper and salt. Stew very gently for t^ hours, then add the balls. Skim all the fat off and thicken with | a teacupful of cold water and 2 table- spoonfuls cornflo

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