Stewed Shin of Beef
From Cookery for every household, 1914
Serves 3
This stew may be cooked in a saucepan instead of the jar, but care must be taken to cook it very slowly, or the meat will be tough.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 336. The excerpt below is the record exactly as published.
Stewed Shin of Beef 2 lbs. shin of beef. Small quantity of carrot. turnip, and onion. A small bunch of herbs. 2 table-sps. stock or water. 2 table-sps. brown vine- gar. Salt. Pepper
Cook this with the app: pantry check, scaling, and the assistant.