Walnut Stew

Ingredients

• From I pint of walnut meats
• Prepare a brown sauce by cooking together in another saucepan i tablespoonful of butter and i heaping tablespoonful of flour.
• i tablespoonful of butter
• i heaping tablespoonful of flour
• y^ ofz. teaspoonful of salt
• 1 blade of mace
• a slice of onion
• a stalk of celery
• and ^ of a bay. leaf.
• add the nuts and simmer for ten minutes, then stir in ^ of a cupful of chopped celery

Method

1. 1

   Remove bits of shell from walnuts, pour boiling water over and let stand for three minutes.

2. 2

   Drain and put into a saucepan with beef stock or water with added seasonings.

3. 3

   Boil for fifteen minutes and drain.

4. 4

   Prepare a brown sauce, add stock and stir until thick.

5. 5

   Add nuts and simmer for ten minutes, then stir in chopped celery and cook for two minutes.

6. 6

   Serve garnished with toast points.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 49. The excerpt below is the record exactly as published.

Walnut Stew. From I pint of walnut meats remove bits of shell, pour over sufficient boiling water to cover, let stand for three minutes and drain. Put into a saucepan with sufficient beef stock to cover or, if no stock is at hand, use water to 178 November^ which is added y^ ofz. teaspoonful of salt, i blade of mace, a slice of onion, a stalk of cel- ery and ^ of a bay. leaf. Boil for fifteen minutes and drain. Prepare a brown sauce by cooking together in another saucepan i tablespoonful of butter and i heaping table- spoonful of flour. When brown add i cup- ful of stock (that previously used may be taken) and stir until thick and smooth. Sea- son to taste with salt and pepper, add the nuts and simmer for ten minutes, then stir in ^ of a cupful of chopped celery

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