Brown Stew or Fricassee
From The easiest way in housekeeping and cooking, 1881
Curries can be made by adding curry-powder to a brown fricassee.
Presented as published in 1881. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 77. The excerpt below is the record exactly as published.
Brown Stew or Fricassee. To make these stews the meat is cut in small pieces, and browned on each side in a little hot dripping ; or, if preferred, quarter of a pound of pork is cut in thin slices and fried crisp, the fat from it being used for browning. Cover the meat with warm water when done. If a stew, any vegetables liked can be added ; a fricassee never con- taining them, having only meat and a gravy, thickened with browned flour and seasoned in the proportions already given. Part of a can of mushrooms may be used with a beef stew, and a glass of wine
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