French Mutton and Turnip 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.
Source and licence
From Miss Beecher's Housekeeper and Healthkeeper Containing Five Hundred Receipes for Economical and Healthful Cooking, by Catharine Esther Beecher (1873). Digitised by Project Gutenberg, eBook #55734 (https://www.gutenberg.org/ebooks/55734). 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.
France. Associated with France by a demonym leading its title: French (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
Method
- Cut up two pounds of mutton, with a little of the fat, into two-inch squares.
- Rub two heaping table-spoonfuls of butter into two table-spoonfuls of flour, and stir it into the meat, with water just enough to cover it.
- Add three even tea-spoonfuls of salt, half a one of pepper, four of sugar, a sprig of parsley, and a small onion, sliced very fine.
- Skim as soon as it begins to boil, and then add thirty pieces of turnips, each an inch square, that have been fried brown.
- Let all stew till meat and turnips are tender;
- throw out the parsley, and serve with the turnips in the centre, and the meat around it.