Exeter Stew and Savoury Balls

Ingredients

• Half pound of Gravy Beef
• Half tablespoonful of Vinegar
• Half ounce of Fat
• One small chopped Onion
• Half ounce of Flour
• Half pint of cold Water
• Salt and Pepper
• Quarter pound of Flour
• Half teaspoonful of Baking Powder
• Half teaspoonful of Salt
• Quarter teaspoonful of Pepper
• Three sprigs of chopped Parsley
• Ounce and a half of Suet, chopped
• Quarter teaspoonful of Sweet Herbs

Method

1. 1

   Cut the meat into four pieces, dip in the vinegar.

2. 2

   Melt the dripping in an iron saucepan, when hot, put in the onion sliced; fry golden brown.

3. 3

   Sprinkle in the flour; add water and boil up.

4. 4

   Then put the meat in, cover, and simmer gently for two hours.

5. 5

   To Make Savoury Balls: Sift flour, baking powder, and salt together, put into a basin with other dry ingredients, and add enough cold water to make into a stiff paste.

6. 6

   Divide into twelve pieces, make into balls and drop them into the gravy three-quarters of an hour before the stew is done.

7. 7

   Season gravy and serve.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 4. The excerpt below is the record exactly as published.

xeter Stew! and Savoury Balls. Ingredients. Meat. Half pound of Gravy Beef. Half tablespoonful of Vinegar. Half ounce of Fat. One small chopped Onion. Half ounce of Flour. Half pint of cold Water. Salt and Pepper. Savoury Balls. Quarter pound of Flour. Half teaspoonful of Baking Powder. Half teaspoonful of Salt. Quarter teaspoonful of Pepper. Three sprigs of chopped Parsley. Ounce and a half of Suet, chopped. Quarter teaspoonful of Sweet Herbs

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