Exeter Stew

Ingredients

• one pound of beefsteak
• an ounce of dripping
• a tablespoonful of flour
• a quart of water or stock
• half a teaspoonful of salt
• a quarter of a teaspoonful of pepper
• a tablespoonful of browning
• half a pound of flour
• a teaspoonful of baking powder
• a quarter of a teaspoonful of pepper
• half a teaspoonful of salt
• a tablespoonful of suet
• half a teaspoonful of powdered marjoram
• half a teaspoonful of thyme
• half an onion

Method

1. 1

   Cut the beefsteak into neat pieces.

2. 2

   Melt dripping in a saucepan and brown the meat and onion.

3. 3

   Stir in flour, then add water or stock, salt, pepper, and browning.

4. 4

   Return meat to the pan and simmer for half an hour.

5. 5

   Prepare savoury balls by mixing flour, baking powder, pepper, salt, suet, marjoram, thyme, and minced onion.

6. 6

   Make into balls and add to the stew after half an hour.

7. 7

   Cook for an hour and a quarter, then serve.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 98. The excerpt below is the record exactly as published.

a quarter of a teaspoonful of pepper, half a teaspoonful of salt. Skin and scald an onion ; chop it up finely. Wash and brush a carrot ; scrape it very thinly ; cut it into small pieces. Choose a young turnip ; wash it ; peel it rather thickly ; cut it up also. Put on the top of the meat, the turnip, carrot and onion. Do 7iot add any water. Cover the top of the jar with a lid or greased paper. Place the jar in a pan of cold water ; put the pan over the fire and allow it to boil four hours, stirring the stew occasionally with a fork. Turn it out on a hot dish, the meat in the DOMESTIC COOKERY. 177 centre and the vegetables round it. Pour the gravy over and serve. — This mode of cooking meat will render a cheap and nourishing dish, with some delicious gravy, which is all preserved by cooking it in a jar. The soaking in vinegar has the effect of making it more tender as well as giving k a nice flavour. Stew, Exeter. Take one pound of beefsteak, or any lean part will do ; cut it up into neat pieces. Melt an ounce of dripping in an iron saucepan ; brown the meat well in it ; also an onion prepared and cut into rings ; remove them from the pan ; stir in a tablespoonful of flour ; then add a quart of water or stock ; stir to boiling ; put into it half a teaspoonful ot salt, a quarter of a teaspoonful of pepper, a tablespoonful of browning. Return the meat to the pan ; simmer it slowly half an hour; then put in savoury balls to serve round the meat. To prepare the balls put into a basin half a pound of flour, a teaspoonful of baking powder, a quarter of a teaspoonful of pepper, half a teaspoonful of salt, a tablespoonful of suet finely chopped, half a teaspoonful of powdered marjoram and thyme, half an onion

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