Stewed Leg of Beef

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852

Source: A Plain Cookery Book for the Working Classes
Time: Total: 90 min
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (8)

Four pounds of leg or shin of beef ↝ Frog legs, raw [Finfish and Shellfish Products]
a large handful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
carrots and onions cut up in pieces the same as the meat ↝ Carrots, raw [Vegetables and Vegetable Products]
carrots and onions cut up in pieces the same as the meat ↝ Onions, raw [Vegetables and Vegetable Products]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
water enough to cover in the whole ↝ Water, tap [Tap water]
a little dripping fat ↝ Animal fat or drippings [Butter and animal fats]

Instructions (8)

Cut the leg or shin of beef into pieces the size of an egg.
Fry the beef pieces of a brown colour with a little dripping fat in a good sized saucepan.
Shake in a large handful of flour.
Add carrots and onions cut up in pieces the same as the meat.
Season with pepper and salt.
Moisten with water enough to cover the whole.
Stir the stew on the fire till it boils.
Set it on the hob to continue boiling very gently for about an hour and a half.

Original Text

No. 14. Stewed Leg of Beef.

Four pounds of leg or shin of beef cost about one shilling; cut this into pieces the size of an egg, and[19] fry them of a brown colour with a little dripping fat, in a good sized saucepan, then shake in a large handful of flour, add carrots and onions cut up in pieces the same as the meat, season with pepper and salt, moisten with water enough to cover in the whole, stir the stew on the fire till it boils, and then set it on the hob to continue boiling very gently for about an hour and a half, and you will then be able to enjoy an excellent dinner.

Notes

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