Stewed Scraps of Meat with Onion

Ingredients

• two onions
• two carrots
• two turnips
• cover with water
• thickened with a little flour
• add pepper
• add salt

Method

1. 1

   Fry the meat in dripping until brown, along with the onions, carrots, and turnips cut small.

2. 2

   Put both meat and vegetables into a saucepan, cover with thickened water, add pepper and salt, and simmer gently with the lid on for an hour or longer if the meat is tough.

3. 3

   Serve very hot.

Nutrition per serving

As published

This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 86. The excerpt below is the record exactly as published.

two onions, two carrots, and two turnips cut up small. Put both meat and vegetables into a saucepan, cover with water which has been thickened with a little flour, add pepper and salt, and simmer gently with the lid on the pan for an hour, or longer if the meat is tough. If liked, potatoes, cut into quarters, and onions can be stewed with the gravy. Serve very hot. Stewed Scraps of Meat with Oniom. — Grease a stewpan thickly with dripping, cover the bottom with a layer of onions, put a layer of meat on this with pepper and salt, and repeat until all is used. Cover the saucepan closely, and stew very gently for an hour and a half. The water 129 Cookery for ike Poor. which is in the onions will make plenty of gra\'y. Onions are nourishing and wholesome, and constitute a valuable article of food. These pieces of meat will make an excellent pie or pudding. A little piece of beef skirting will help to make gravy. Thus far I have spoken of stews only. Stewing is the most economical mode of cookery which we know. I think it was poor Richard who used to say that he who roasted his meat threw half of it into the fire ; he who boiled it threw half of it in the water ; he who stewed it made the most of it. This is nothing but fact. Stewing is profitable for many reasons. For one thing, it has to be done gently, and therefore a small amount of fuel suffices for it. hlany a clever house-mother has provided a stew for next day’s dinner by preparing it beforehand, leaving a few cinders in the range and letting the food simmer during the night. Coarse, cheap meat can be rendered tender and succulent by long and careful stewing. The process can be carried on, too, in more ways than one. If there is an oven attached to the range, the stewing can be done then in a jar with a closely-fitting lid, or a cover of greased paper. If, unfortunately, there is no oven, this same Jar can be placed on the hob at the side of the fire, or it may be put on the hearth in front of the fire. Or, supposing a poor woman has to go out and leave her cooking operations, she may “ rake ” her fire, put the jar containing the stew in a saucepan, and surround it with boiling water, and it will go on gently simmering all the time she is away. When once working women learn to appreciate the advantages of stewing, half their difficulties will be over. At present, however, they are too fond of the frying-pan to value the stewpan as it deserves. Scouse. — This name is in some places given to a stew made of scraps of meat and bones broken up, which is sold in the market places of various towns at so much per cup. To make scouse take cooked or uncooked scraps of meat, whichever can be obtained, cut them into very small pieces, and put them into a stew-pan with the bones chopped, pepper and salt, a good ejuantity of sliced onions, K 130 The Girl’s Ow?i Cookery Book. double the quantity of raw potatoes, and cold water to cover. Simmer gently for about three hours, remove the bones, and serve the scouse very hot. The potatoes should be reduced to pulp. This is, perhaps, the most profitable way of using up cold meat and bones which can be adopted. A Scrag of Mution stewed gently for three hours or more in three pints of water is an excellent dish. A cup- ful of rice or pearl barley should be washed separately and thrown into the water when it boils. The liquor will make excellent broth, and the mutton will be tender and good. If barley is used for this, dish the broth, which should be used quickly, as it will soon go sour. Toad-in-the-Hole. — I have in a former paper given a recipe for toad-in-the-hole, but this one is less expensive than that. Buy a pound of meat pieces, such as are sold by the butcher for from 5d. to yd. per lb., according to the locality. These pieces consist of the trimmings from large joints, and are often of excellent quality. If they are not to be had, the short bones of a neck of mutton or a pound of beef skirting may be used instead. Many people use sausages for the purpose, but cheap sausages are not to be recommended. Put six ounces of flour into a bowl with a little salt ; break an egg into this and beat thoroughly, adding a spoonful or two of water to make a smooth paste. Stir in a little less than a pint of milk. Grease a pie-dish, arrange the pieces of meat in it, season them with pepper and salt, pour the batter over, and bake for one hour. Fish constitutes nourishing and wholesome food ; some sorts, such as plaice, flounders, conger eel, ling, hake, haddock, mackerel, etc., are very cheap, and we hope that in the course of a year or two they will be cheaper still. Cod’s heads also are frequently sold for twopence each, and excellent picking may be obtained from them. Here are two or three recipes for cooking fish : — Stewed Fish. — Take any kind of white fish. Wash it quickly and dry it ; then cut it into two inch-squares. Put it into boiling water to cover it ; bring it to the boil, Cookery for the Poor. 1 3 f draw it back, and let it simmer gently for a few minutes, till it is done. Take up the fish and thicken the water in which it was boiled by adding to it a tablespoonful of flour, mi.xed smoothly with a gill of milk to each pint of water. Stir the sauce till it boils ; add a slice of butter or dripping, and keep boiling for ten minutes. Put in the fish, let it get hot once more, and turn the whole into a dish. Eat with vinegar and pepper. Fish Pie. — Take fish, prepared as above ; remove the skin and bones, and tear the flesh into flakes. Measure it, and mi.\ it with an equal quantity of cold mashed potatoes, a little dripping, pepper and salt. Put the mix- ture into a well-greased pie-dish, place a little dripping on the top, and make hot in an oven. If liked, cold boiled rice may be used instead of potatoes ; or the potatoes and fish can be placed in layers in a well-greased pie-dish and baked. Baked /»//.— Hake and conger eel, both excellent fish, ma\ , when they are to be had at all, be bought very cheap at about twopence per pound. Prepared as follows they will furnish a delicious dinner. Flat fish may be cooked in the same way. Clean the fish ; if it is flat, divide it through the bones ; if round, cut it into slices. Melt a good slice of dripping in a tin baking-dish ; arrange the fish in this ; pour over it about two table- spoonfuls of water mixed with a little vinegar, sprinkle on the top a seasoning mixture composed of a small' onion, boiled and chopped, bread-crumbs, pepper and salt

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