Pickelsteiner Stew

Ingredients

• two pounds of veal
• two pounds of shoulder of lamb
• two pounds of pork
• two ounces of butter
• one-half cup of flour
• one pint of puree of tomatoes
• one quart of bouillon
• two pounds of potatoes

Method

1. 1

   Put in a saute pan with two ounces of butter, season with salt and pepper, and cook until brown; then put in casserole with an onion chopped fine, and let it become brown, then add one-half cup of flour; one pint of puree of tomatoes; one quart of bouillon, stock, or hot water, and a bouquet garni.

2. 2

   Cover, and cook for half an hour; then add two pounds of potatoes cut in one inch squares, and cook until soft.

3. 3

   Serve in casserole, or individual cocotte dishes.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 106. The excerpt below is the record exactly as published.

Pickelsteiner stew Roquefort cheese with crackers Coffee DINNER Potage Turinoise Salted Brazil nuts • Sand dabs, David Chicken saute, au Madere String beans in butter Persillade potatoes Romaine salad Peaches Bordaloue Assorted cakes Coffee Croutons Parmesanne. Four yolks of eggs, two ounces of grated Par- mesan cheese, one-half ounce of salt, a pinch of Cayenne pepper, and the whites of three eggs. Beat well together the yolks of eggs, grated cheese, salt and Cayenne pepper. Then add the whites of eggs, beaten very hard. Put in a buttered pan and bake in a moderate oven. Cut in diamond shapes while warm. Pickelsteiner stew. Two pounds of veal, two pounds of shoulder of lamb, and two pounds of pork cut in pieces one and one-half inches square. Put in a saute pan with two ounces of butter, season with salt and pepper, and cook until brown ; then put in casserole with an onion chopped fine, and let it become brown, then add one-half cup of flower; one pint of puree of tomatoes ; one quart of bouillon, stock, or hot water, and a bouquet garni. Cover, and cook for half an hour ; then add two pounds of potates

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