Swiss Stew

Ingredients

• a pound of veal
• six large potatoes
• one onion
• a pint and a half of stock
• a tea-spoonful of vinegar
• season these with pepper and salt
• a table-spoonful of ketchup
• a little dripping

Method

1. 1

   Cut veal into pieces, season, and brown in dripping.

2. 2

   Boil potatoes and onion, then drain and add to veal.

3. 3

   Mince onion and add with vinegar and stock.

4. 4

   Cover and simmer for an hour, thicken gravy with flour, boil, add ketchup, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 169. The excerpt below is the record exactly as published.

Swiss Stew. CroQte an Pot. Potted Grouse. Baked Omelet. Veal and Ham Pie. Hot Buttered Toast. New Potatoes. Dry Toast. Gooseberry Fool. Brown and White Brea d and Cheese. Butter. Corn Flour Milk; « Marketing. For the Day.— Two pounds of Yeal for the pie, one pound for the Swiss Stew; six ounces of mild Ham ; a quart of fresh green Gooseberries ; a pennyworth of German Yeast ; Potatoes. For To-morrow.— A tin of Pilchards ; half a pound of German Sausage ; two good-sized Ox-tails, ready j ointed ; six ounces of good Beef Suet. Breakfast. — Ox Eyes. — Take some stale bread and cut it into slices three-quarters of an inch thick. Stamp these into rounds with the top of a tea-cup, and out of the middle of each one take a smaller round the size of the top of an egg-cup. Butter a dish that can be- put into the oven, lay the rings in, then cover them with milk or cream (if sour cream is at hand it is to be preferred), and let them soak till soft. Drain away the milk and put a raw egg into the middle of each ring, sprinkle a little pepper and salt upon them, and put a tea-spoonful of milk on each egg. Bake in a hot oven until the whites are set, but they must not brown. If the dish on which they are baked cannot be sent to table, take the ox eyes up carefully with 212 A YEAR'S COOKERY. a slice, lay them on a hot dish, and garnish with watercress. Potted Grouse (January 7th) ; Corn Flour Milk (June 19th). Luncheon. — Swiss Stew. — Cut a pound of veal into neat pieces, season these with pepper and salt, and brown them in a little dripping in a stewpan. Wash and pare six large potatoes, and one onion ; cut them into halves, let them boil for a few minutes, then drain them, and put them with the veal. Mince the onion, and put it also with the meat, and add a tea-spoonful of vinegar, and a pint and a half of stock. Cover the pan closely, and simmer gently for an hour ; thicken the gravy with flour, let it boil up, put a table-spoonful of ketchup

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