Stewed Savoury Beef

Ingredients

• two thin slices from the gammon of bacon
• a bunch of parsley
• half a blade of mace
• two cloves
• six peppercorns
• three-quarters of a pint of stock or cold water
• a slice of dripping
• a tea-spoonful of flour
• a table-spoonful of finely-chopped pickled gherkins

Method

1. 1

   Grease an earthenware jar, place beef and spices inside, cover with stock or water, and add dripping.

2. 2

   Seal and stew in a moderately-heated oven for 2 hours, basting occasionally.

3. 3

   Strain and thicken gravy with flour mixed with cold water, season, and serve with red currant jelly.

Nutrition per serving

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 156. The excerpt below is the record exactly as published.

Stewed Savoury Beef. Mashed Potatoes. Ground Rice Mould, with Red Currant Jam. Cheese. Marketing. For the Day.— Fresh Sheep’s Hearts: one will probably be sufficient for two per¬ sons. A thick Plaice (April 21st) ; about four pounds of the Leg of Mutton piece, or a small piece of the Round of Beef. Brush the beef quickly over with vinegar before cooking it. Potatoes ; a pennyworth of Parsley. For To-morrow.— A Cabbage Lettuce ; an ounce of Chervil; three-pennyworth of Cream : half or the whole of a Calf’s Head ; four pounds of Gammon of Bacon ; New Potatoes ; Broccoli ; Sea-kale ; half a pound of Ratafias, for Mountain Pudding ; a tin of Preserved Salmon of a good brand ; Ingredients for a Salad, with additional Watercress for breakfast. 196 A YEARS COOKERY. Breakfast. — Stewed Mushrooms (March 20th). Scones (August 26th). — Make the scones hot in the oven, open and butter them. Milk Toast (June 17th). Luncheon. — Sheep’s Hearts (July 2nd). Baked Batter Pudding (February 5th) may be eaten either with the meat and gravy or separately with sugar or jam. Dinner. — Fried Plaice (April 21st) ; Dutch Sauce (May 14th). Stewed Savoury Beef. — Cut two thin slices from the gammon of bacon, and lay one under and one upon the beef. Grease an earthenware jar with a close-fitting lid, put in the beef, and throw in a bunch of parsley, half a blade of mace, two cloves, and six peppercorns. Pour over all three-quarters of a pint of stock or cold water, lay a slice of dripping on the beef, fasten down the jar, and set it in a moderately- heated oven. Let it stew gently for two hours, and baste it occasion¬ ally with the liquor. When the meat is done enough pour off the gravy, strain it, and free it from fat. Make it hot in a saucepan, thicken it by stirring into it a tea-spoonful of flour mixed smoothly with a little cold water, season it with pepper and salt, and stir into it a table-spoonful of finely-chopped pickled gherkins

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