Beef en casserole (or Welsh stew)

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No.6. Sweets "part 1"
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (8)
Instructions (6)
  1. Cut up 2lb. or 3lb. of thick flank or leg of mutton piece of beef into neat pieces.
  2. Lay it in a pan with about a quart of cold water or bone stock.
  3. Bring this to the boil, then let it stew very gently for an hour.
  4. Add either twenty-four button or silver onions, or the white part of ten or twelve leeks, and five or six young turnips sliced, a lump of loaf sugar, a small teaspoonful of salt, and half that quantity of white pepper.
  5. Let it all stew gently together for one and a quarter to one and a half hours.
  6. Either turn it all out on to a hot dish, or serve it in the casserole in which it was cooked.
Original Text · last edited 4 days ago
Beef en casserole (or Welsh stew).—Cut up 2lb. or 3lb. of thick flank or leg of mutton piece of beef into neat pieces, lay it in a pan with about a quart of cold water or bone stock, bring this to the boil, then let it stew very gently for an hour, when you add to it either twenty-four button or silver onions, or the white part of ten or twelve leeks, and five or six young turnips sliced, a lump of loaf sugar, a small teaspoonful of salt, and half that quantity of white pepper, and let it all stew gently together for one and a quarter to one and a half hours. Either turn it all out on to a hot dish, or serve it in the casserole in which it was cooked.
Notes
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