To Stew Shin of Beef

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 (23)
For Stewing Shin of Beef
For Thickening and Flavouring the Liquor
For Alternative Family Dish
For Dressing Ox-Cheek
Instructions (17)
  1. Wash the shin of beef and set it on to stew in sufficient cold water to keep it just covered until it is done.
  2. When it boils, take off the scum.
  3. Add an ounce and a quarter of salt to the gallon of water.
  4. Add a few cloves, some black pepper (slightly bruised and tied up loosely in a fold of muslin), two or more onions, a root of celery, a bunch of savoury herbs, four or five carrots, and as many turnips (either whole or sliced).
  5. If the carrots and turnips are to be served with the meat, they will require a little more than the ordinary time of boiling.
  6. Otherwise, they may be simmered with the meat from the beginning.
  7. Give the beef from four to five hours’ gentle stewing.
  8. Serve it with part of its own liquor thickened and flavoured, or quite plain.
Alternative Family Dish
  1. Use the thick fleshy part of the shin or leg.
  2. Stew it in stock made of the knuckle, with a few bits of lean ham, or a slice of hung beef (from which the smoked edges have been carefully pared away), some spice, salt, and vegetables.
  3. Fry the vegetables before they are thrown into the soup-pot to greatly heighten the savour of the stew.
Ox-Cheek Dressing
  1. Soak the ox-cheek for four or five hours, and wash it with great nicety.
  2. Strain the gravy, and clear it quite from fat.
  3. Put the gravy into a clean saucepan.
  4. As soon as it boils, thicken it with a mixture of three dessertspoonsful of rice-flour, nearly a wineglassful of catsup, a teaspoonsful of currie-powder, or a little powdered ginger and cayenne.
  5. When these have stewed for ten minutes, dish the head, pour the sauce over, and serve it.
Soup from Remains
  1. A tureen of good soup may be made of the remains of the stewed beef after it has been served at table.
Original Text
TO STEW SHIN OF BEEF. Wash, and set it on to stew in sufficient cold water to keep it just covered until it is done. When it boils, take off the scum and put an ounce and a quarter of salt to the gallon of water. It is usual to add a few cloves and some black pepper, slightly bruised and tied up loosely in a fold of muslin, two or more onions, a root of celery, a bunch of savoury herbs, four or five carrots, and as many turnips, either whole or sliced: if to be served with the meat, the two last will require a little more than the ordinary time of boiling, but otherwise they may be simmered with the meat from the beginning. Give the beef from four to five hours’ gentle stewing; and serve it with part of its own liquor thickened and flavoured, or quite plain. An excellent dish for a family may be made by stewing the thick fleshy part of the shin or leg, in stock made of the knuckle, with a few bits of lean ham, or a slice of hung beef from which the smoked edges have been carefully pared away, and some spice, salt, and vegetables: by frying these last before they are thrown into the soup-pot the savour of the stew will be greatly heightened; and a tureen of good soup may be made of its remains, after it has been served at table. Ox-cheek, after having been soaked for four or five hours, and washed with great nicety, may be dressed like the shin; but as it has little flavour, the gravy should be strained, and quite cleared from fat, then put into a clean saucepan, and thickened as soon as it boils, with the following mixture:—three dessertspoonsful of rice-flour, nearly a wineglassful of catsup, a teaspoonsful of currie-powder, or a little powdered ginger and cayenne. When these have stewed for ten minutes, dish the head, pour the sauce over, and serve it. Shin of beef, 4 to 5 hours. Ox-cheek, 2 to 3 hours.
Notes
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