Stewed Beef

Ingredients

• a piece of beef that is rather tough
• a handful of salt
• some pepper
• flour
• an onion
• a potato
• a small turnip
• a carrot
• half a teaspoonful of cinnamon
• half of mace
• one-fourth of clove
• cold water enough to cover it

Method

1. 1

   Rub the beef with salt, pepper, and flour.

2. 2

   Place in a kettle, cover tightly, and add chopped onion, potato, turnip, carrot, spices, and cold water.

3. 3

   Bring to a boil, skim off scum, cover, and simmer for five hours.

4. 4

   Mix flour with cold water after four hours and add to the pot.

5. 5

   Serve with gravy.

Nutrition per serving

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 17. The excerpt below is the record exactly as published.

STEWED BEEF. fT^AKE a piece of beef that is rather tough, or pieces of tough beefsteak ; 1 rub into it a handful of salt, some pepper and flour ; lay in a kettle that you can cover tight, and that has a flat bottom. Cut up an onion, a potato, a small turnip, and a carrot. Lay these on the top of the meat and then sprinkle in half a teaspoonful of cinnamon, half of mace, one-fourth of clove, and add cold water enough to cover it

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