Simple Stew
From Cooking and castle-building, 1880
Serve on a heated platter with bread at the bottom.
Presented as published in 1880. 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 Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 74. The excerpt below is the record exactly as published.
simple stew that is relished occasionally as a breakfast dish, by most persons, is made in this manner : Put a piece of butter and two or three sliced onions in the stew-pan. Cover, and cook slowly until brown. Add cold meat, roast or boiled, cut in small pieces, and gravy, if you have any; also a quart of ripe tomatoes, fresh or canned, with pepper and salt to taste. Cover closely and simmer gently for two hours ; when, if too thin, thicken with a mixture of flour and but- ter, or flour and sweet cream. Cover the top of the stew with pieces of stale bread
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Cook this with the app: pantry check, scaling, and the assistant.