German Stew

Ingredients

• two pounds and a half of the leaner part of the veiny piece of beef
• rather less than a quart of cold broth or water
• one large onion sliced
• a teaspoonful of salt
• a third as much of pepper
• some young white cabbages, parboiled

Method

1. 1

   Cut the beef into about three-inch squares and set it on to stew with the broth or water and sliced onion.

2. 2

   When boiling, add salt and pepper, and let simmer gently for an hour and a half.

3. 3

   Add parboiled cabbages and stew for another hour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 186. The excerpt below is the record exactly as published.

GERMAN STEW. Cut into about three-inch squares, two pounds and a half of the leaner part of the veiny piece of beef, or of any joint which is likely to be tender, and set it on to stew, with rather less than a quart of cold broth or water, and one large onion sliced. When these begin to boil, add a teaspoonful of salt, and a third as much of pepper, and let them simmer gently for an hour and a half. Have ready some young white cabbages, parboiled

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