Harrico

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

Meat

the middle or best end of the neck into rather thin steaks ↝ Turkey, neck [Turkey, duck, other poultry]

Fat

Take off some of the fat

Vegetables

carrots, the former in dice ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips, the latter sliced ↝ Turnips, raw [Vegetables and Vegetable Products]
onions; the latter sliced ↝ Onions, raw [Vegetables and Vegetable Products]

Seasoning

pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
one spoonful of catsup ↝ Catsup [Vegetables and Vegetable Products]

Liquid

boiling water ↝ Water, tap [Tap water]

Instructions (14)

Take off some of the fat from the neck of lamb.
Cut the middle or best end of the neck into rather thin steaks.
Put the fat into a fryingpan.
Flour the steaks and fry them in the fat until they are a fine light brown, but not enough for eating.
Remove the steaks from the pan and set aside.
Prepare the vegetables: dice the carrots and slice the turnips and onions.
Warm the vegetables in the fryingpan (do not brown them, or you may omit frying them).
Lay the steaks at the bottom of a stewpan.
Place the warmed vegetables over the steaks.
Pour as much boiling water over the contents as will just cover them.
Bring the liquid to a boil, then skim well.
Set the stewpan on the side of the fire to simmer gently until the meat is tender (this may take three to four hours).
After three or four hours, skim the stew.
Add pepper, salt, and one spoonful of catsup to taste.

Original Text

Harrico.

Take off some of the fat, and cut the middle or best end of the neck into rather thin steaks. Put the fat into a fryingpan, and, flouring, fry them in it of a fine light brown, but not enough for eating. Put them in a dish while you fry the carrots, turnips, and onions; the former in dice, the latter sliced; but they must only be warmed, not browned, or you need not fry them. Then lay the steaks at the bottom of a stewpan, the vegetables over, and pour as much boiling water on them as will just cover: give one boil, skim well, and then set the pan on the side of the fire to simmer gently till tender: in three or four hours skim, and add pepper, salt, and one spoonful of catsup.

Notes

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