Italian Chestnut Stew
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Add more stock if necessary.
Presented as published in 1898. 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
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 381. The excerpt below is the record exactly as published.
Italian Chestnut Stew. — Mince finely two small onions and a sprig of rosemary, and fry them brown in butter. Add two pounds of meat or chicken or turkey cut into small pieces, half a pint of red Italian wine vinegar (this is often considered more delicate than French vinegar), a pint and a half of stock with three ounces of tomato conserve
Cook this with the app: pantry check, scaling, and the assistant.