Onion and Meat Stew
From Twentieth century home cook book, 1905
Serves 4
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 124. The excerpt below is the record exactly as published.
Onion and Meat Stew. — Slice some onions and fry brown. Pound the meat, fry it over a hot fire until it browns a little, turning each piece as soon as it has been a few seconds in the pan, to keep in the juice. Put it into a sauce- pan, pour water into the frying- pan, and put this brown liquor, with the fried onions, to the beef. Let it simmer slowly for an hour. Other seasoning may be added, according to taste, or to vary the dish, such as tomatoes, fresh or in catsup, sage and summer savory, or a grated carrot. Young green CONVEX STEW-PAN. onions, such as must be thinned out, are good cut up in it; pepper and salt, and a teas^^oonful of curry powder
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