Leg of Beef Stew

Ingredients

• 1 lb. of Leg of Beef
• 2 Carrots
• 1 Turnip
• 2 Onions
• 1 oz. of Dripping
• 1 pint of Hot Water
• 1 table-spoonful of Flour
• 1 teaspoonful of Salt
• | teaspoonful of Pepper

Method

1. 1

   Cut the meat into small pieces; melt the dripping in a saucepan; skin and slice the onion and fry brown in the dripping; take it out of the saucepan; fry the meat brown on both sides.

2. 2

   Strain off the fat; return the onion to the saucepan; pour over the water; let it come to the boil; simmer gently for four hours.

3. 3

   Prepare the vegetables; cut them into squares, and put them into the saucepan to stew with the meat for one hour before it is finished.

4. 4

   Five minutes before serving, mix the flour, salt, and pepper into a smooth paste with cold water, pour it into the saucepan, and stir until it boils and thickens.

5. 5

   Serve the stew on a hot dish.

As published

This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 3. The excerpt below is the record exactly as published.

LEG OF BEEF STEW. Ingredients : — 1 lb. of Leg of Beef. 2 Carrots. 1 Turnip. 2 Onions. 1 oz. of Dripping. 1 pint of Hot Water. 1 table-spoonful of Flour. 1 teaspoonful of Salt. | teaspoonful of Pepper

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