English Stew
From Harper's cook book encyclopædia, 1902
Serves 5
Can be improved with wine or garnished with fried bread.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 408. The excerpt below is the record exactly as published.
English Stew. — Stew for two hours 3 lbs. 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 table - spoonful of rice -flour, evenly mixed with three table-spoonfuls of mushroom catsu
Cook this with the app: pantry check, scaling, and the assistant.