Vegetable Stew

Ingredients

• one quart of pared and sliced potatoes
• half a pint of turnips
• half a pint of carrots
• one pint of tomatoes
• one parsnip
• two quarts of fine-shred cabbage
• two quarts of water
• two table-spoonfuls of flour
• two of butter
• two of salt
• a level teaspoonful of pepper

Method

1. 1

   Free the meat from bones and fat, and cut it into dice.

2. 2

   Put the bones into a stew-pan with some water, and cook gently for two hours.

3. 3

   Mix the flour with half a cupful of cold water taken from the two quarts, and stir the mixture into the water in the saucepan.

4. 4

   Add the salt and pepper, and cook twenty minutes longer.

5. 5

   Arrange the vegetables and meat in layers in a large stew-pan, and strain the broth over them.

6. 6

   Put the butter on top, cover the stew-pan closely, and cook gently for two hours.

7. 7

   Serve very hot.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 142. The excerpt below is the record exactly as published.

one quart of pared and sliced potatoes ; half a pint each of turnips and carrots, cut into dice ; one pint of tomatoes, cut fine ; one parsnip, cut fine ; two quarts of fine-shred cabbage, two quarts of water, two table-spoonfuls of flour, two of butter, two of salt, and a level teaspoonful of pepper

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