French Mutton 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
- Take a leg of mutton and remove the large bone, leaving the bone at the small end as a handle;
- cut off also the bone below the knuckle, and fix it with skewers.
- Put it in a stew-pan with a pinch of allspice, four onions, two cloves, two carrots, each cut in four pieces, a small bunch of parsley, two bay leaves, three sprigs of thyme, and salt and pepper to the taste.
- Add two ounces of bacon cut in slices, a quarter of a pint of broth, and cold water enough to cover it.
- After one hour of simmering, add a wine-glass of French brandy.
- Let them simmer five hours longer, and then dish it;
- strain the sauce on it, and serve.
- The American housekeeper by experiments can modify these foreign recipes to meet the taste of her family, and will find them economical modes of cooking, as well as healthful to most persons.