English Stew

Ingredients

• 1 lb. cooked meat
• 2 table-spoonfuls pickled cabbage or walnuts
• Pepper
• 1 cupful water
• 1 table-spoonful ketchup
• 1 table-spoonful vinegar
• Salt

Method

1. 1

   Combine cooked meat with pickled cabbage or walnuts, pepper, water, ketchup, vinegar, and salt in a stew-pan.

2. 2

   Cook until heated through.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 22. The excerpt below is the record exactly as published.

ENGLISH STEW — HASHED MUTTON. 43 STEWED GIBLETS. 2 sets giblets. 2 onions. A pint water. I slice of toast. J oz. flour. 1 oz. butter. 1 table-spoonful ketchup. Pepper and salt. Cut the gizzard, neck, and liver into pieces; melt the butter in a stew-pan, and fry the sliced onions to a pale brown colour ; add the giblets and the water ; bring to the boil, and skim thoroughly ; season to taste, and stew gently, keeping the pan closely covered, for an hour and a half ; carefully blend the flour and the ketchup, add them to the stew, and boil five minutes. Serve in a hash dish with sippets of toasted bread. TO MAKE ENGLISH STEW. 1 lb. cooked meat. 2 table-spoonfuls pickled cabbage or walnuts. Pepper. 1 cupful water. 1 table-spoonful ketchup. 1 table-spoonful vinegar

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