Vinegar is sometimes used in the preparation of stews, as directed in the following recipe, which, if strictly followed, produces a most excellent dish:—
“Take shin or leg of beef, cut it into slices or pieces of two or three ounces each; dip it in good vinegar, and with or without onions, or any other flavouring or vegetable substances, put it in a stew-pan, and without water, let it stand on a stew-hearth, or by a slow fire for four or six hours, when it will be thoroughly done, will have yielded plenty of gravy, and be perfectly tender. Great care must be taken that the heat is sufficiently moderate. Leg or shin of beef makes the richest and most nutritious stew, and may be had at a low price; but any other meat