Stew (de la Viande bis Cuite)

Ingredients

• any kind of meat
• pepper
• salt
• flour
• a teacup half full of water
• a small quantity of the vinegar
• a little mushroom ketchup
• any gravy that may be set by

Method

1. 1

   Cut the meat in slices, pepper, salt, and flour them, and lay them in a dish.

2. 2

   Strew mixed pickles over the meat.

3. 3

   Take a teacup half full of water; add vinegar, mushroom ketchup, and any gravy.

4. 4

   Stir all together, and pour it over the meat.

5. 5

   Set it before the fire in a Dutch oven for about half an hour before dinner-time.

Nutrition per serving

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 51. The excerpt below is the record exactly as published.

Stew (de la Viande bis Cuite). — As in making Irish stew, any kind of meat will suffice ; but mutton, either boiled or roasted, will be found the best for the purpose. Cut the meat in slices, pepper, salt, and flour them, and lay them in a dish. Strew mixed pickles over the meat. Then take a teacup half full of water ; add to it a small quantity of the vinegar belonging to the pickles, a little mushroom ketchup, if approved of, and any gravy that may be set by

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