Brazilian Stew
A historical recipe from Camp fires and camp cooking, by Sanderson, James M. (James Monroe) (1862).
A historical recipe
Camp fires and camp cooking: or, Culinary hints for the soldier: including receipt for making bread in the "portable field oven" furnished by the Subsistence Department, by Sanderson, James M. (James Monroe) (1862). Project Gutenberg eBook #75442.
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 Camp fires and camp cooking, by Sanderson, James M. (James Monroe) (1862). Digitised by Project Gutenberg, eBook #75442 (https://www.gutenberg.org/ebooks/75442). 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.
Brazil. Associated with Brazil by a demonym leading its title: Brazilian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- three ounces in weight
Method
- Take shins or legs of beef;
- cut them into slices or pieces two or three ounces in weight, or about the size of an egg;
- dip them in vinegar, and throw them into a kettle, with a dozen onions sliced, but no water.
- Let it stand over a very slow fire from three to four hours;
- then season with pepper and salt, and serve hot.
- Some boiled potatoes, sliced or quartered, will be a great addition;
- but the principal thing to be observed is that the fire be a moderate one.