How to Stew

Ingredients

• meat so prepared
• vegetables together

Method

1. 1

   Stew meat and vegetables together in a closed pan over a slow fire for several hours until tender.

2. 2

   Optionally, use an earthen pot in a stew-pan of water for pure gravy.

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 233. The excerpt below is the record exactly as published.

HOW TO STEW Stewing is a wholesome and excellent and economical mode of cooking. Very little fuel is used for it, and meat so prepared is both digestible and delicious. But “boiling” is not “stewing;” and we warn our readers that all we have said in praise of it may be reversed if they let the stew¬ ing pan do more than simmer very gently. Stewing is best done over a regular stove; but when a cook can command only an old-fashioned kitchen range she must place her stew- — 468 — CULINARY E V O L U TION pan on trivets high above the. fire, and constantly watch it and move it nearer to, or further from the fire. Stewing must of course always be done over slow fire and the stew- pan lid should shut quite' closely. It should be kept at a gentle simmer, without letting it boil, and it must stew for several hours, according to the weight of the meat, which is not to be considered done until it is quite tender. Sometimes the cook stews the meat in the earthen pot (the mode once Used in southern France), this is very good, placed in a Stew-pan full of water, and thus extracts, the pure gravy unmixed with water. We have, also, a recipe for stewing meat and vegetables together

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