Exeter Stew

Ingredients

• 1 lb. shin of beef
• 3 or 4 good-sized carrots
• 2 or 3 good-sized turnips
• 1 pint brown gravy
• About -I, gill of vinegar
• Salt and pepper
• A few sprigs of parsley

Method

1. 1

   Cut the meat into nice pieces, and lay them in the vinegar.

2. 2

   Make the Brown Gravy, add more onions, but do not strain it, take the meat out of the vinegar and lay it in a stew-pan or jar, pour the hot gravy over, and stew very gently from 2 to 4 hours.

3. 3

   Prepare the carrots and turnips, cut them into strips about 2 inches long and ½ inch thick, steam or boil gently in salt and water for ½ hour, or until quite soft.

4. 4

   For serving, put the meat and gravy onto a hot dish, and pile the vegetables on top, putting a sprig of parsley here and there.

Nutrition per serving

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 36. The excerpt below is the record exactly as published.

EXETER STEW. Ingredients : — 1 lb. shin of beef. 3 or 4 good-sized carrots. 2 or 3 good-sized turnips. 1 pint brown gravy. About -I, gill of vinegar. Salt and pepper. A few sprigs of parsley

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