Beef, to stew

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (33)

For the stew

a pound and a half of the fat part of a brisket
four pounds of stewing beef, cut into pieces ↝ Beef, stew meat [Beef, excludes ground]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
a bunch of sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
onions, stuck with cloves ↝ Onions, raw [Vegetables and Vegetable Products]
two or three pieces of carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
two quarts of water ↝ Water, tap [Tap water]
half a pint of good small beer ↝ Beer [Beer]

For stewing later

some turnips and carrots cut into pieces ↝ Turnips, raw [Vegetables and Vegetable Products]
some turnips and carrots cut into pieces ↝ Carrots, raw [Vegetables and Vegetable Products]
a small leek, cut small ↝ Leeks [Onions]
two or three heads of celery, cut small ↝ Celery, raw [Vegetables and Vegetable Products]
a piece of bread toasted hard ↝ Bread, vegetable [Yeast breads]

Another way - for the stew

three pounds of the thin part of the brisket of beef ↝ Beef, cured, corned beef, brisket, raw [Beef Products]
half a pound of gravy beef ↝ Gravy, beef [Dips, gravies, other sauces]
two quarts of water ↝ Water, tap [Tap water]
a little thyme ↝ Thyme, fresh [Spices and Herbs]
marjoram ↝ Parsley, raw [Not included in a food category]
parsley ↝ Parsley, raw [Not included in a food category]
whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt, a sufficient quantity ↝ Salt, table, iodized [Spices and Herbs]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]

For adding later in the second method

carrots, (cut with a machine) ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips, (cut with a machine) ↝ Turnips, raw [Vegetables and Vegetable Products]
celery cut small ↝ Celery, raw [Vegetables and Vegetable Products]
some boiled cabbage chopped small ↝ Cabbage, raw [Vegetables and Vegetable Products]
some pickled cucumbers and walnuts sliced ↝ Pickles, cucumber, sour [Vegetables and Vegetable Products]
some pickled cucumbers and walnuts sliced ↝ Nuts, walnuts, English, halves, raw [Nut and Seed Products]
some cucumber liquor ↝ Cucumber, raw [Other vegetables and combinations]
a little walnut liquor

To thicken the sauce

a lump of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
a lump of butter rolled in flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (14)

Put the fat part of a brisket and stewing beef, cut into pieces, into a stewpan.
Add a little salt, pepper, a bunch of sweet-herbs and onions, stuck with cloves, two or three pieces of carrots, two quarts of water, and half a pint of good small beer.
Let the whole stew for four hours.
Then take some turnips and carrots cut into pieces, a small leek, two or three heads of celery, cut small, and a piece of bread toasted hard.
Let these stew all together one hour longer.
Then put the whole into a terrine, and serve up.

Another way

Put three pounds of the thin part of the brisket of beef and half a pound of gravy beef in a stewpan.
Add two quarts of water, a little thyme, marjoram, parsley, whole pepper and salt, a sufficient quantity, and an onion.
Let it stew six hours or more.
Then add carrots, turnips, (cut with a machine) and celery cut small, which have all been previously boiled.
Let the vegetables be stewed with the beef one hour.
Just before you take it off the fire, put in some boiled cabbage chopped small, some pickled cucumbers and walnuts sliced, some cucumber liquor, and a little walnut liquor.
Thicken the sauce with a lump of butter rolled in flour.
Strew the cut vegetables over the top of the meat.

Original Text

Beef, to stew.

Take a pound and a half of the fat part of a brisket, with four pounds of stewing beef, cut into pieces; put these into a stewpan, with a little salt, pepper, a bunch of sweet-herbs and onions, stuck with cloves, two or three pieces of carrots, two quarts of water, and half a pint of good small beer. Let the whole stew for four hours; then take some turnips and carrots cut into pieces, a small leek, two or three heads of celery, cut small, and a piece of bread toasted hard. Let these stew all together one hour longer; then put the whole into a terrine, and serve up.

Another way.

Put three pounds of the thin part of the brisket of beef and half a pound of gravy beef in a stewpan, with two quarts of[97] water, a little thyme, marjoram, parsley, whole pepper and salt, a sufficient quantity, and an onion; let it stew six hours or more; then add carrots, turnips, (cut with a machine) and celery cut small, which have all been previously boiled; let the vegetables be stewed with the beef one hour. Just before you take it off the fire, put in some boiled cabbage chopped small, some pickled cucumbers and walnuts sliced, some cucumber liquor, and a little walnut liquor. Thicken the sauce with a lump of butter rolled in flour. Strew the cut vegetables over the top of the meat.

Notes

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