Vegetable Stew

Ingredients

• ⅛ Pound Beef
• ½ Pound Mutton
• ½ Cup Carrots, diced
• 1 Carrot, whole
• 2 Cups Potatoes, diced
• ½ Cup Tomatoes, canned
• 2 Tablespoons Fat
• 3 Tablespoons Onion, Sliced
• 1 Cup Cabbage, Chopped
• ¼ Cup Flour, for thickening
• ½ Bay Leaf
• 6 Cloves
• 6 Peppercorns
• 2 Tablespoons Parsley, chopped
• 2 Teaspoons Salt
• 1 Sprig Thyme
• 7 Cups Water

Method

1. 1

   Cut meat into small pieces; brown with onion in fat; add water, one carrot in which the cloves have been imbedded, and other vegetables.

2. 2

   Tie the bay leaf, peppercorns, and thyme together in a piece of cheesecloth and cook with stew ingredients until these are done (about two hours).

3. 3

   Remove bag of seasonings; thicken stew with flour; add salt and pepper if desired.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 74. The excerpt below is the record exactly as published.

VEGETABLE STEW J/g Pound Beef 1/2 Pound Mutton Vz Cup Carrots, diced 1 Carrot, whole 2 Cups Potatoes, diced % Cup Tomatoes, canned 2 Tablespoons Fat 3 Tablespoons Onion, Sliced 1 Cup Cabbage, Chopped •4 Cup Flour, for thickening «/2 Bay Leaf 6 Cloves 6 Peppercorns 2 Tablespoons Parsley, chopped 2 Teaspoons Salt 1 Sprig Thyme 7 Cups Water Cut meat into small pieces; brown with onion in fat; add water, one carrot in which the cloves have been imbedded, and other vegetables. Tie the bay leaf, peppercorns, and thyme together in a piece of cheesecloth and cook with stew ingredients until these are done (about two hours). Remove bag of season- ings; thicken stew with flour; add salt and pepper if desired. GOULASH % Pound Beef,

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