Christmas Stew

Ingredients

• four quarts of water
• one pound of fresh beef
• one pound of fresh mutton
• the fore-quarters of a hare
• an old fowl
• a partridge
• a bit of salt beef
• three or four sliced onions
• three sliced carrots
• one turnip cut up small
• a bunch of herbs
• twelve peppercorns
• ten thoroughly roasted potatoes
• a small loaf
• four apples pared, cut in quarters

Method

1. 1

   Put water into a large stewpan.

2. 2

   Add beef, mutton, hare, fowl, partridge, salt beef, onions, carrots, turnip, herbs, and peppercorns.

3. 3

   Do not add salt.

4. 4

   Squeeze insides of roasted potatoes among vegetables.

5. 5

   Cut up bread and add to the pan.

6. 6

   Simmer over a slow fire until meat is tender and bread thickens the stew.

7. 7

   Optionally add apples.

8. 8

   Stew for at least six hours.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 153. The excerpt below is the record exactly as published.

Christmas Stew. — ( Family Recipe) — Put four quarts of water into a large stewpan. Add one pound of fresh beef and one pound of fresh mutton, cut into pieces the size of an egg, also the fore- quarters of a hare, an old fowl, a partridge (or an old grouse), a bit of salt beef, three or four sliced onions, three sliced carrots, one turnip cut up small, a bunch of herbs, and twelve peppercorns. Do not add any salt, as the beef will make it salt enough. Have ready ten thoroughly roasted potatoes, squeeze the insides among the other vegetables (not using the skins). Cut up a small loaf, and put the slices into the pan with the meat and vegetables. Let it all simmer over a very slow fire till the meat is quite tender, and the bread and potatoes have made it thick by being dissolved in the stew.' (There may also be four apples pared, cut in quarters

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