Parsnip Stew

Ingredients

• half a pound of fat salt pork or bacon
• a pound of beef or veal
• six small sized potatoes
• a tablespoonful of wheat flour
• a small bit of butter
• a small teaspoonful of pepper

Method

1. 1

   Cut the fat salt pork or bacon in slices and the beef or veal in bits.

2. 2

   Put them in a dinner-pot with very little water.

3. 3

   Scrape and slice the parsnips, wash and add them to the meat.

4. 4

   Pare and halve the potatoes.

5. 5

   Cover the pot and set it over a bright fire for half an hour.

6. 6

   Dredge in the flour, add butter and pepper, stir in, and brown for fifteen minutes.

7. 7

   Serve in a dish.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's companion (1883), page 112. The excerpt below is the record exactly as published.

Parsnip Stew. — Cut half a pound of fat salt pork or bacon in slices, and a pound of beef or veal in bits, put them in a dinner-pot with very little water. Scrape some parsnips, and cut them in slices an inch thick, wash and put them to the meat; pare and cut six small sized potatoes in halves. Cover the pot close and set it over a bright fire for half an hour; then dredge in a tablespoonful of wheat flour, add a small bit of butter, and a small teaspoonful of pepper

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