Beef Stew à la Mode
A historical recipe from The Fireless Cook Book A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes, by Margaret Johnes Mitchell (1909).
A historical recipe
The Fireless Cook Book A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes, by Margaret Johnes Mitchell (1909). Project Gutenberg eBook #60598.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Fireless Cook Book A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes, by Margaret Johnes Mitchell (1909). Digitised by Project Gutenberg, eBook #60598 (https://www.gutenberg.org/ebooks/60598). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- ¹⁄₈ teaspoon nutmeg Water
- three pounds of brisket
- one and one-half pounds of clear
- 1 onion
Method
- 1¹⁄₂ lbs.
- beef brisket Flour 4 tablespoons rendered fat 1 onion ¹⁄₈ teaspoon pepper 6 cloves 2 teaspoons salt 2 slices lemon ¹⁄₈ teaspoon ground allspice ¹⁄₈ teaspoon nutmeg Water to cover (about 1 pt.) Buy two and one-half or three pounds of brisket to get one and one-half pounds of clear, lean meat.
- Cut the meat into one inch pieces, roll them in flour, and fry them in the fat till brown.
- The onion may be sliced and added when the meat is nearly brown.
- Put the meat with the other ingredients into a small cooker-pail, cover it with hot water, boil for ten minutes, and cook it in a hay-box for five hours or more.
- If left for many hours the meat becomes a trifle dry, but otherwise the stew is not injured by overcooking.
- The gravy may be thickened, if desired, with flour and water mixed together in equal parts.
- The bones may be put in with the stew during the cooking and removed before serving, or they may be used to make soup stock.