Stewed Meat
From Camp cookery (Kephart), 1910
Stews may be thickened with rice, potatoes, or oatmeal, as well as with flour.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 29. The excerpt below is the record exactly as published.
Use lean meat only. First brown it with some hot fat in a frying-pan; or jDut a couple of ounces of chopped pork in a kettle and get it thoroughly hot; cut your meat into small pieces; drop them into the fat and "jiggle" the kettle until the surface of the meat is coagulated by the hot fat, being careful, the while, not to burn it. Add a thickening of a couple of ounces of flour and mix it thoroughly with the fat; then a pint of water or soup-stock. Heat the contents 60 CAMP COOKERY. of the kettle to boiling and season with salt, Pep- per, and chopped onion. Curry powder, if you like it, is proper in a stew.
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