German Stew

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Stew Base
Adding later
Optional for higher flavor
Instructions (4)
  1. Cut into about three-inch squares, two pounds and a half of the leaner part of the veiny piece of beef, or of any joint which is likely to be tender, and set it on to stew, with rather less than a quart of cold broth or water, and one large onion sliced.
  2. When these begin to boil, add a teaspoonful of salt, and a third as much of pepper, and let them simmer gently for an hour and a half.
  3. Have ready some young white cabbages, parboiled; press the water well from them, lay them in with the beef, and let the whole stew for another hour.
  4. More onions, and a seasoning of mixed spices, or a few bits of lean bacon, or of ham, can be added to this stew when a higher flavour is desired, but it is very good without.
Original Text
GERMAN STEW. Cut into about three-inch squares, two pounds and a half of the leaner part of the veiny piece of beef, or of any joint which is likely to be tender, and set it on to stew, with rather less than a quart of cold broth or water, and one large onion sliced. When these begin to boil, add a teaspoonful of salt, and a third as much of pepper, and let them simmer gently for an hour and a half. Have ready some young white cabbages, parboiled; press the water well from them, lay them in with the beef, and let the whole stew for another 191hour. More onions, and a seasoning of mixed spices, or a few bits of lean bacon, or of ham, can be added to this stew when a higher flavour is desired; but it is very good without. Beef, 2-1/2 lbs.; water, or broth, 1-3/4 pint; onion, 1; salt, 1 teaspoonful; third as much pepper: 1-1/2 hour. Parboiled cabbages, 3 or 4: 1 hour.
Notes
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