Famous Stew

Ingredients

• short ribs of beef
• little butter
• one onion
• one can tomatoes
• one can French peas
• one can mushrooms
• salt to taste
• pepper to taste

Method

1. 1

   Brown beef in butter, add onion and tomatoes, simmer for 2.5 hours.

2. 2

   Add peas and mushrooms, thicken with flour dissolved in water, and season.

Nutrition per serving

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 151. The excerpt below is the record exactly as published.

FAMOUS STEW (original.) Mrs. George Briggs, Needles, Cal. — Put short ribs of beef in stew pan with little butter, allow them to brown nicely on all sides, then add one onion, sliced fine, and one can tomatoes. Put on the back of range and simmer for about two and one-half hours, then add one can French peas and one can mushrooms. As soon as it boils up again add a little flour dissolved in water, and then add salt and pepper. NO. 101. FRICASSEE OF VEAL WITH NOODLES. Mrs. William H. Harmon, 158 North Daly street, Los Angeles. (Original.)— Take about two pounds of veal to stew, and cut into small pieces; roll in a little flour, put a big piece of butter in kettle with a tablespoon of chopped onion; yellow, but do not brown it; then add the veal, turn it in the hot butter; then add boiling water to partly cover, simmer until very tender, add a little milk and thicken gravy with a table- spoon of flour rubbed smooth with a little cold milk. NOODLES: While veal is cooking beat yolks of two eggs into flour to make a very stiff dough, roll into a thin sheet and let partially dry, dust' with flour, roll and cut into very thin strips, shake out and let dry; have a kettle of boiling salted water ready, drop noodles into it, cook rapidly for fifteen minutes, drain, sprinkle generously with rolled cracker crumbs and fry a delicate yellow in butter. Dish veal in center of large platter, put the noodles around the edges, pour gravy over all and serve. NO. 108. HASH (Original.) Mrs. C. C. Nor- ton, 1407 Girard street, Los Angeles.— Cold beef and one onion chopped fine; place in frying pan with stock to cover meat; let simmer until nearly dry. then add butter size of egg, and season to taste. Have mashed potatoes molded on platter, and pour hash in the center. Serve hot. NO. 109. HASH. Mrs. L. M. Baley, Clear- water, Cal.— 'One pound boiled beef, chop fine; place in baking dish with lump butter size of egg; crumb two crackers over top; whip two eggs with one-quarter teaspoon salt, put over top of all; pepper to taste

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