French Stew

Ingredients

• a thick steak
• salt
• pepper
• a little lard
• a small quantity of water
• half a sliced onion
• some minced parsley
• some thyme
• a spoonful of flour
• a pound can of tomatoes

Method

1. 1

   Season steak with salt and pepper, fry slowly in lard.

2. 2

   Once browned, place in a kettle, add water, onion, parsley, thyme, and flour.

3. 3

   Cover and simmer for an hour.

4. 4

   Add tomatoes and cook for about two hours until meat is tender.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 137. The excerpt below is the record exactly as published.

French Stew. — The French have a way of cooking tough meat, called "Daube," as follows: Season a thick steak with salt and pepj^er, and fry slowly in a little lard. Turn it often, so that both sides may be cooked alike and equally browned. When well browned, put in a good-sized porcelain-lined kettle, add a small quantity of water, half a sliced onion, some minced parsley and thyme, thicken with a spoonful of flour, cover close and leave it for an hour on the back of the stove where it may simmer slowly; after this has been done add a pound can of tomatoes, then let the "daube" cook about two hours, or until the meat is ready to fall to pieces. MUSnUOOMS— GENUS AGARICUS, Testing and Cooking Mushrooms.— Peel off the outer skin, break out the stem, and set the cap, top down, on a hot stove. In the spot where the stem formerly stood put a little salt, and, if desired, a small bit of butter. Scatter some salt over the gills. When the butter or salt melts, the cooking is done; and as soon as it is cool enough the fungus should be eaten, carefully saving the juice. Some fungi that do not seem particularly delicious when thus cooked, will, when slowly stewed with a little butter, and flour dredged in, with salt and pepper

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