Stewed Lights

Ingredients

• lights
• 1 onion
• 2 sprigs of parsley
• 1 oz. dripping
• 1 tablespoonful flour
• 1 quart hot water
• 1 tablespoonful vinegar
• y. teaspoonful salt
• 1 pinch pepper

Method

1. 1

   Skin and scald the onion; wash the lights in cold water and wipe them dry; cut them into small pieces.

2. 2

   Melt the dripping in a large stew-pan; brown the pieces well, stirring often.

3. 3

   Pour the water into the stewpan with the vinegar, pepper, and salt; add the onion and parsley.

4. 4

   Bring to the boil; simmer gently for two hours.

5. 5

   Break the flour with cold water; allow the stew to cool a little, add the flour and boil for three minutes.

6. 6

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from The school cookery book (1881), page 34. The excerpt below is the record exactly as published.

Stewed Lights. — Required: lights ; 1 onion ; 2 sprigs of parsley ; 1 oz. dripping ; 1 tablespoonful flour ; i quart hot water ; 1 tablespoonful vinegar ; y. teaspoonful salt ; 1 pinch pepper

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