Hough of Beef Stewed
From Household cookery and laundry work, 1882
Ensure slow stewing to keep the meat tender.
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
185Calories
5 gProtein
42 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories185 kcal
Protein5 g
Carbohydrates42 g
Fiber9.1 g
Sugars22 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium83 mg
Potassium949 mg
Calcium142 mg
Iron0.8 mg
Magnesium54 mg
Phosphorus146 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A501 mcg
Vitamin E0.5 mg
Vitamin K9.1 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate141 mcg
Choline24 mg
Caffeine0 mg
Water902 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 17. The excerpt below is the record exactly as published.
a pint of water, and stir until it boils up; after that let it simmer very slowly for an hour and a half. This stew should be kept quite below boiling point until it is done, as boiling hardens the meat. Have a nice piece of the thick part of the hough, about 4 or 5 lbs.; take all the marrow from the bone, cut it in little bits, and put in a stew-pan on the fire. After the marrow has become quite hot, put in the piece of meat and fry it brown all round, particularly at the ends, to shut up the pores of the meat; when quite well fried, pour off any remains of fat in the pot and add a pint of water; put the lid closely on and allow it to stew very slowly for an hour; now add a carrot cut in quarters, a turnip neatly cut, and two HOUGH OF BEEF STEWED
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