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Vegetables, Stew of

Name: Vegetables, Stew of
Yield: 4 servings
Ingredients: two pounds of spinach; a large handful of parsley; two moderate-sized onions; about half a pint of nicely-flavoured stock; sprinkle a little pepper; and salt; thickened with flour; and butter

From Cassell's dictionary of cookery, 1892

Serves 4

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2189. The excerpt below is the record exactly as published.

Vegetables, Stew of .—Take two pounds of spinach ; pick it, wash it in several waters to free it from grit, and mix with it a large hand- ful of parsley picked and chopped small, and two moderate-sized oiuons, also minced. Put the spinach, &c., into a stewpan, sprinkle a little pepper and salt over it, and add about half a pint of nicely-flavoured stock thickened with floui- and butter

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