Savoury Stew
From Mrs. Roundell's Practical cookery book, 1898
Serves 10
Cook longer if the broth is not strong enough.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 153. The excerpt below is the record exactly as published.
Savoury Stew. — ( Family Recipe.) — This is made from the part called in old days the “hoffie,” or “ hough” of an ox. It is now called the shin, and is the part extending from the fetlock joints of the hind legs to the hock. Take a good-sized Hoffle, break the bone in two or three places, put it in a stewpan with a stick of celery, a bunch of sweet herbs, eight onions, one turnip, two carrots, and a tablespoonful of peppercorns. Pour in six quarts of cold water
Cook this with the app: pantry check, scaling, and the assistant.