Welsh 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 (8)

Stew base

beef ↝ Beef, ground, raw [Ground beef]
broth or water ↝ Soup, broth [Soups, broth-based]

Vegetables and seasoning

white part of from twenty to thirty leeks ↝ Leeks [Onions]
two dozens of button onions ↝ Onions, raw [Vegetables and Vegetable Products]
five or six young mild turnips, cut in slices ↝ Turnip greens, raw [Vegetables and Vegetable Products]
a small lump of white sugar ↝ Sugar, white, confectioner's, powdered [Sugars and honey]
nearly half a teaspoonful of white pepper ↝ Spices, pepper, white [Spices and Herbs]
more than twice as much salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (3)

Simmer beef and broth or water gently for 1 hour.
Add the white part of leeks (or button onions), young mild turnips cut in slices, a small lump of white sugar, nearly half a teaspoonful of white pepper, and salt (more than twice the amount of pepper).
Stew the whole softly for 1 hour and a quarter to 1 hour and a half after the vegetables are added.

Original Text

WELSH STEW.

Take the same proportions of beef, and of broth or water, as for the German Stew. When they have simmered gently for an hour, add the white part of from twenty to thirty leeks, or two dozens of button onions, and five or six young mild turnips, cut in slices, a small lump of white sugar, nearly half a teaspoonful of white pepper and more than twice as much salt. Stew the whole softly from an hour and a quarter to an hour and a half, after the vegetables are added.

Beef and water as above: 1 hour. Leeks, 20 to 30: or small onions, 24; young turnips, 6; small lump of sugar; white pepper, nearly 1/2 teaspoonful; salt, twice as much: 1-1/4 to 1-1/2 hour.

Notes

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