Hessian Stew

Ingredients

• the root of an ox-tongue
• rub it well with salt
• as much boiling water as will cover it
• half a pint of beer
• six carrots
• three turnips
• three onions
• a tea-spoonful of bruised celery-seed

Method

1. 1

   Clean the ox-tongue, rub with salt, cover with boiling water, cool, drain, cut into thick slices, dredge with flour, fry until browned with onions.

2. 2

   Pour beer over, boil, add water, vegetables, and celery-seed, simmer for four hours, strain soup, serve with pulped vegetables.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 721. The excerpt below is the record exactly as published.

rub it well with salt, and let it soal» in lukewarm water for four or five houi's. Put it into a large stewpan with six quarts of water, and let it simmer until tender, then take it out ; when the broth is cool, remove the fat, return the broth to the saucepan, and put with it a pint of soaked split peas, six carrots, six onions, three turnips, a tea-spoonful of bruised celery-seed, tied in muslin, a bunch of savoury herbs, and a blade of mace. Simmer again without the ox's head until the vegetables are tender. Press them through a colander and afterwards through a sieve. Put the pulp into the soup, add salt and Jamaica pepper to taste, and a lunip of sugar. Let it boil up once more and serve. It should be as tliick as ordinary pea-soup. Time, four hours. Probable cost, lOd. per quart. Sufficient for twelve or fourteen persons. Hessian Soup and Ragout.— Prepare the soup as in the last recii:)e. Cut the nicest parts of the ox head into small neat pieces, and put them into a stew^jan with a pint of the soup. Add three dessert- spoonfuls of ketchup, a mus- tard-spoonful of mixed mustard, and a glass of port or claret. Let all boil together for three or four minutes, and serve as hot as possible, with toasted sippets round the dish. Time, half an hour, exclusive of the time required for making the soup. Sufficient for five or six persons. Hessian Stew. — Take the root of an ox- tongue, cleanse it thoroughly, rub it well with iialt, and pour over it as much boiling water as will cover it. When cool, drain and cut it into thick slices. Dredge a little flour over these, and fry them, until lightly browned, in a iotle hot fat, and fry with them four sliced onions. Pour half a pint of beer over the meat, and, when it boils, i)ut all into a stewpan. Add three quarts of water, six carrots, three turnips, three onions, and a tea-spoonful of bruised celery-seed

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