Stewed Beef (with Vegetables)

Ingredients

• 1 lb. lean salt beef
• 1 medium sized turnip
• 1 medium sized carrot
• 1 onion
• 4 cloves
• 1 teaspoonful vinegar
• pinch of sugar
• 1 tablespoonful dripping
• 1 tablespoonful flour
• 1½ pints water
• pepper, and, if necessary, salt to taste

Method

1. 1

   Cut the beef into very thin slices, equal in size.

2. 2

   Set aside the carrot, peel the turnip and onion, wash them well.

3. 3

   Scald the beef.

4. 4

   Cut the vegetables into thin strips three inches long.

5. 5

   Put the dripping into a pan over the fire, when a blue vapour rises add the flour and stir until brown.

6. 6

   Add the water, vinegar, and sugar and cloves stuck in a piece of carrot.

7. 7

   Put in the meat and vegetables, do not stir with a spoon or the vegetables will be broken.

8. 8

   Simmer gently for thirty minutes.

9. 9

   Dish up with the meat on the bottom and the vegetables piled in the centre.

10. 10

    Throw away the cloves.

11. 11

    Garnish with parsley, and serve.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 46. The excerpt below is the record exactly as published.

STEWED BEEF (with Vegetables). 1 lb. lean salt beef 1 medium sized turnip 1 medium sized carrot 1 onion 4 cloves 1 teaspoonful vinegar pinch of sugar 1 tablespoonful dripping 1 tablespoonful flour 1£ pints water pepper, and, if necessary, salt to taste

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