Hough, Stewed (Shin of Beef)

Ingredients

• Cut up your meat
• a pint for every pound
• a peeled onion
• a sprig of parsley
• a bay leaf
• a bit of lemon peel
• 1 or 2 breakfastcupfuls of onion
• 1 or 2 breakfastcupfuls of turnip
• 1 or 2 breakfastcupfuls of carrot
• a good tablespoonful of ketchup or Worcester sauce

Method

1. 1

   Dust meat with flour and brown in dripping.

2. 2

   Add water, onion, parsley, bay leaf, herbs, and lemon peel.

3. 3

   Simmer for 3 hours.

4. 4

   Fry vegetables and add to stew an hour before serving.

5. 5

   Stir in sauce before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 38. The excerpt below is the record exactly as published.

Houg:h, stewed (Shin of Beef). This is more economical than stewed steak, is quite as nice, and contains more “staying” properties. Cut up your meat ; dust it lightly with flour ; put it into a stewpan with a good lump of dripping ; and shake briskly over a good heat till the meat is bmwned ; do this as quickly as possible, so as not to harden the meat. Then add cold water — a pint for every pound ; a peeled onion, stuck with a clove or two ; and a sprig of pai'sley, a bay leaf, some herbs, and a bit of lemon peel, all tied in a piece of muslin. Simmer slowly for 3 hour's. Meanwhile, out up some onion, turnip, and carrot into dice ; allow 1 or 2 breakfastcupfuls of each (according to taste and circumstances) to each pound of hough. If you have the time, fry these lightly in a pan with a piece of dripping — it greatly improves their flavour. About ] hour before you wish to serve 3Kiur stew, add the vegetables to it, and slightly increase the heat, but don’t boil. Then at the last, stir in a good tablespoonful of ketchup or Worcester sauce

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