White Stew, or Fricassee
From The easiest way in housekeeping and cooking, 1881
This stew becomes a pot-pie with a biscuit crust.
Presented as published in 1881. 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 The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 76. The excerpt below is the record exactly as published.
White Stew, or Fricassee. Use veal for this stew, allowing an hour to a pound of meat, and the same proportions of salt and pepper as in the preceding receipt, adding a saltspoonful of mace. Thicken, when done, with one heaping tablespoonful of flour rubbed smooth with a piece of butter the size of an egg, and one cup of hot milk
Cook this with the app: pantry check, scaling, and the assistant.