Dutch Stew

Ingredients

• A piece of mutton or beef partly fat
• I dessertspoonful of dripping
• I cabbage
• Some potatoes
• One or two onions

Method

1. 1

   Make dripping very hot in a deep pot.

2. 2

   Add and fry the onions finely chopped.

3. 3

   Wash the mutton and put it dripping with water into the pot, replacing the lid quickly to keep in steam.

4. 4

   Let it cook for about 1 hour.

5. 5

   Meanwhile, wash the cabbage, removing all withered leaves.

6. 6

   Cut into four or eight pieces down the cabbage.

7. 7

   Soak a short time in salted water.

8. 8

   Wash, skin, and slice the potatoes, then lift cabbage and them dripping with water into the pot.

9. 9

   Sprinkle with salt and pepper, and cook as long again or until all is quite tender.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 15. The excerpt below is the record exactly as published.

DUTCH STEW. A piece of mutton or beef partly fat. I dessertspoonful of dripping. I cabbage. Some potatoes. One or two onions

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