Stew

Ingredients

• three pounds of lean mutton
• the meat of a chicken
• half-a-pound of pork
• a handful of soaked Indian corn
• half-a-dozen potatoes
• a couple of sliced onions
• half-a-pound of French beans
• the half of a small cabbage
• half-a-pint of peas
• six pears cleared from skin and pips

Method

1. 1

   Cut mutton, chicken, and pork into two-inch squares.

2. 2

   Add soaked corn, potatoes, onions, beans, cabbage, peas, and chicken bones.

3. 3

   Boil until tender, season with salt and pepper, strain, and reduce stock to a semi-glaze.

4. 4

   Serve meat surrounded by pears and vegetables with sauce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 42. The excerpt below is the record exactly as published.

stewpan with the fowl, and leave them for ten minutes. Then dish the fowl (having taken off the strings), arrange the bacon, ham, and tomatoes round the dish, and serve. Zele Yahnia. (Stewed Cabbage.) Trim off the outer leaves of the cabbage, wash it thoroughly in plenty of water, then cut it into four pieces. Put the cabbage into a saucepan of boiling water with a lump of salt and a small piece of charcoal, and boil it slowly until tender. When cooked turn the cabbage into a colander, and drain it as much as possible. Put a lump of butter, about two ounces, into a stewpan, melt it, put in the cabbage, dredge small quantity of flour over it, pour in half a pint of thick sour milk, and season to taste with salt and pepper. Put the pan over a slow fire, and stir gently with a wooden spoon until the milk is nearly reduced. When cold, press out all the moisture, add one teacupful of cream to a quart bowlful of cabbage, and season with salt and pepper. Put two tablespoonfuls of butter into a frying pan over the fire, and let it get smoking hot ; then put in the cabbage, and brown it quickly on the under side. Turn it at once upside down on a hot dish, and serve. Yarebitza Petchena. (Braised Partridges.) Clean and truss a brace of partridges. Put in a pan a good bit of butter, a sliced onion, a piece of ham, a 84 BULGARIA sliced carrot, and the partridges on top. Fill the pan with good stock half up to the birds, and add a bunch of savoury herbs, a large bay leaf, some mild red pepper, and a little salt when nearly finished. Clear the gravy and stir in a cup of very thick sour cream and the same quantity of cullis of partridge, place all on the fire and finish cooking. Serve with fried potatoes and dressed salad. Cullis of Partridge. Pound roasted partridges ; take a piece of veal cut into slices, with a bit of ham, put these into a stewpan with onions, and a carrot cut into bits ; stew until it sticks, then moisten with good broth and gravy ; season with a slice of lemon, a little sweet basil and mushrooms, and again stew very softly. This done, strain, skim the fat well off (let it be of a good taste), and mix your par- tridges with it, together with a ladleful of stock cullis ; strain, and use it with any soups or stews. Omelet s' Sladko. (Sweet Omelet.) Beat up eight eggs and add a little finely chopped lemon peel and a little castor sugar. Melt a good-sized piece of butter in a frying pan, or omelet pan, pour the beaten egg in, and fry both sides a light brown. Have ready a hot dish well sprinkled with castor sugar, score the omelet in lines like a herring-bone by holding a red- hot poker close to it ; dish, sprinkle castor sugar over, and serve with any melted preserve poured over, flavoured with creme de menthe, or with thick sour milk whipped to a foam in a sauce boat. 85 XIII.— CANARY ISLANDS Menu Aperitivo (Appetisers) Sopa de Mariscos (Fish Soup) Pescado en Escabeche Sardinas Frescas (Pickled Fish) (Fried Sardines) Lascas Puchero Gofio (Fillet of Beef) (Stew) (Roast Maize) Palomas Salvajes-Ensalada (Wood Pigeons and Salad) Tomates de Huevos (Tomatoes and Eggs) Cabellos de Angel Torta de Almendras (Stewed Melon) (Almond Tart) Queso de Flor (Cheese) Fruta (Fruit) 86 CANARY ISLANDS Aperitivo. (Appetisers.; A liqueur glass of old rum. Periwinkles pickled in vinegar. Sliced sausage strongly flavoured with garlic and olives. Sopa de Mariscos. (Fish Soup.) Take the trimmings and bones of any white fish. Put them in a pot of water with a carrot, half a turnip, a leek or two, a couple of sliced onions, a head of celery, a couple of bay leaves, a bunch of sweet herbs, pepper and salt, and half a tumblerful of red wine. Boil and skim care- fully. Then boil for a couple of hours. Clear and strain. Add more water if the stock is too strong. Add some shelled shrimps, mussels, and pieces of crayfish. Add additional seasoning if necessary, also a half-tumblerful of white wine, and bring once more to the boil, and serve. Pescado en Escabeche. (Pickled Fish.) Take some very fresh mackerels ; skin and bone them. Divide into neat pieces of about two inches long. Make a pickle of vinegar and olive oil (three tablespoonfuls of each), a chopped onion, a couple of bay leaves, a pinch of saffron, pepper and salt. Lay the pieces of fish in the pickle for five or six hours. Drain them and place in a dish, and cover them with very finely pounded sweet herbs. Bake in the oven and serve cold. 87 BANQUETS OF THE NATIONS Sardinas Frescas. (Fried Sardines.) Dry some sardines (very small sprats will do). Dust them with flour and toss in melted butter till cooked Serve with the cooked melted butter poured over them, and slices of lemon. I.ascas. (Fillet of Beef). Cut some slices from a fillet; fry in a pan which has been rubbed over with a piece of garlic. Put a piece of cooked marrow on top of each fillet and surmount with scraped horse-radish. Surround with a good rich gravy or nicely seasoned cullis, and serve with roasted potatoes previously cleaned. Puchero. (Stew.) Cut three pounds of lean mutton into thin two-inch squares, the meat of a chicken and half-a-pound of pork, a handful of soaked Indian corn, half-a-dozen potatoes cleaned and cut in fours, a couple of sliced onions, half-a- pound of French beans, the half of a small cabbage, half- a-pint of peas, and six pears cleared from skin and pips

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