A Favorite English Beef Stew
A historical recipe from Miss Beecher's Housekeeper and Healthkeeper Containing Five Hundred Receipes for Economical and Healthful Cooking, by Catharine Esther Beecher (1873).
A historical recipe
Miss Beecher's Housekeeper and Healthkeeper Containing Five Hundred Receipes for Economical and Healthful Cooking; also, Many Directions for Securing Health and Happiness, by Catharine Esther Beecher (1873). Project Gutenberg eBook #55734.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Simmer a shank or hock of beef in four quarts of water, with four heaping table-spoonfuls of salt, until the beef is soft and the water reduced to about two quarts.
- Then add peeled and soaked potatoes cut into thick slices, two tea-spoonfuls of pepper, two of sweet marjoram, and two of either thyme or summer savory.
- Stew till the potatoes are soft, add bread-crumbs and more salt if needful.
- One or two onions cut fine, and put in at first, improve it for most persons.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Vegetable peeler