Stew with Bacon and Meat

Ingredients

• six ounces of fat bacon
• half a pound of streaky bacon
• a glass of white wine
• garnish of good turnips

Method

1. 1

   Macerate the meat for seven or eight hours, then drain and wipe it.

2. 2

   In a stew-pan, stir fat bacon, add squares of meat and blanched streaky bacon, fry, then drain fat.

3. 3

   Pour in the Madeira used for maceration, moisten with light-brown sauce, cover, and cook on moderate fire.

4. 4

   Skim fat off sauce, dilute with white wine, and add seasoned turnips.

5. 5

   Boil gently until done.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 175. The excerpt below is the record exactly as published.

six ounces of fat bacon in a stew-pan ; stir it, add to it the squares of meat and half a pound of streaky bacon, blanched and cut in squares ; fry over a good fire, then drain the fat oif, and pour into the stew-pan the Madeira in which the meat was macer- ated ; two minutes after, moisten to height with light-brown sauce. Cover the stew-j^an, cooking the stew on a moder- ate fire, with hot ashes on the lid. The meats being about done, skim the fat off the sauce, dilute it with a glass of Avhite wine, and mix with a garnish of good turnips

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