English Stew
From Cassell's dictionary of cookery, 1892
Serves 5
Sufficient for five or six persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 505. The excerpt below is the record exactly as published.
English Stew. — Stew for two hours three poimds of rump of beef, cut into small pieces and free from fat, in a quart of good \ stock or gravy. Season with a little cayenne and salt ; then add a dessert -spoonful of lemon- | juice, the grated rind of one large lemon, a 1 table-spoonful of rice-flour, evenly mixed with j three table-spoonfuls of mushroom ketchup and ; a tea-spoonful of soy
Cook this with the app: pantry check, scaling, and the assistant.