Browned Beef Stew

Ingredients

• two pounds round steak
• one onion
• three cups water

Method

1. 1

   Cut meat into small pieces.

2. 2

   Slice onion and brown in some of the suet or two tablespoons of butter, add meat and cook until well browned.

3. 3

   Add the three cups of water and seasoning, allow to boil slowly for 10 minutes.

4. 4

   Place kettle in cooker for 8 hours.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 85. The excerpt below is the record exactly as published.

one onion, small bay. leaf, two teaspoons salt, one stalk celery, sit pepper corns and eight cups water. Wipe meat and cut if ‘small pieces. Have bone cracked and place meat and bon etile, add Reasoniig. and onion and colery euet into TOMATO SOUP—One can toma two hove one spoon salt, one small onion, two cups water, small bay le the seasoning. Boil 8 minutes and place in cooker rains: ' Strain, add soup stock, reheat and serve. : Rr . VEGETABLE SOUP—Two cups brown soup diocese ine ot tomato juice, one cup carrots, one cup turnips, one-half cup celery, one cup peas, one onion, one cup diced potatoes and - turnips, onion and celery which has been cut into small Slices, - Boil slowly for 10 minutes and then place in cooker for 4 hou Remove from cooker and add diced potatoes, peas and ‘se : setae Boil for 5 minutes and return to cooker ae, an ho - longer. onion, stalk celery, one teaspoon salt, sprinkle pepper and two tablespoons butter. Soak beans over night. Drain, add fresh water and a pinch of soda. Boil 15 minutes, add onion | and celery cut into small pieces and. place in cooker over night. - Rub through sieve, add butter, salt and pepper and serve hot. ‘ ; DRIED PEA PUREE—Clean peas, cover with water and a _ allow to soak over night. Drain and cover with fresh water, Add “a small onion and bay leaf and allow to boil 10 minutes. ‘Place ¥ in cooker for 6 hours, rub peas Eerouen sieve, add salt, pepper ‘and butter to taste. Serve hot, LENTIL PUREHE—Soak lentils in cold water over Miche - Drain and cover with cold water, add a small onion and carrot, poil slowly 15 minnutes and place in cooker for 8 hours. Rub ~ through a fine sieve and add salt, pepper and butter to taste ; AL? ‘ the butter is browned slightly it will improve the flavor of the _ puree. When finished the puree should be a little thinner than — ms “mashed potatoes. If too thin thicken by adding a little flour — and water, made into a thin paste. Boil for a few eintea > stirring constantly so that-.it will not lump. ae + VEGETABLE STEW—One pound chopped meat, two ‘cups water, one cup turnips, two cups carrots, one onion, one cup — tomato juice, one cup peas, one-half cup diced potatoes and ~ seasoning. Brown the meat and onion in beef suet or butter, add water and tomato juice, add turnips, carrots and cele diced, allow to boil for 5 minutes, place in cooker for 4 hour -remove and add seasoning, peas and diced potatoes, poil for minutes and place in cooker for one hour. Sepia if aceinee ‘before serving. Fish BOILED WHITE FISH—-Clean and bone fish and sew in - cheese cloth bag, leaving room for fish to swell. Place fish,” in kettle with back down, cover with boiling salted water — wit for 10 minutes. The skin may be easily peeled co a ae i gue Serve with tomato sauce. nc lg COD, HADDOCK, BASS, BLUE FISH, "HALIBUT, sal _ MON, ETC., ETC.—Can be cooked as above. : BOILED EGGS—Pour into the kettle one cup at polling 3 water for each egg to be cooked. Lower eggs gradually in : the water. Cover kettle and allow water to boil for half “minute. Place in kettle in cooker for 30 minutes. ¢ water over eggs before peeling. Meats Saieaee Wa cooking meat, be sure to allow it to poil on the atin until the center of the meat is heated to the boiling poin This usually takes'a half hour or even longer, dependent UW poet conotlons., You will have to use your Bates REEF STEW—Two enka enna: Sete one anton: carrot, three cups-water, one stick celery,.one turnip, one te Spoon’ salt and sprinkle with pepper. Place meat in kettle an “eut into inch pieces; add water and seasoning. Slice carro turnip and celery into one-half inch cubes and add to mixtur il for 10 minutes and place in cooker for 6 hours, Thicken With four tablespoons of flour and one-half cup water well mixed. Serve on toast. - BROWNED BEEF STEW—Two pounds round stecale. (9) onion, three cups water

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