Left-Over Stew
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 260. The excerpt below is the record exactly as published.
LEFT-OVER STEW.— Take what is left from a roast, cut in small pieces, put in a stewpan and cover with plenty of water, sea- 378 LEFT OVER MEAT son with salt and pepper, and stew from 20 to 30 minutes. Flavor with onion, cut in small pieces, if desired. Toast 2 slices of bread
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