French Stew
From White House cook book (1889).
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A historical recipe
White House cook book, by F. L. (Fanny Lemira) Gillette (1889).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
- 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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- Grease the bottom of an iron pot, and place in it three or f oin: pounds of* beef;
- be very careful that it does not bimi, and turn it until it is nicely browned.
- Set a muflSn ring xmder the beef to prevent its sticking.
- Add a few sliced carrots, one or two sliced onions, and a cupful of hot water;
- keep covered, and stew slowly until the vegetables are done.
- Add pepper and salt.
- If you wish more gravy, add hot water, and thicken with flour.
- Serve on a dish with the vegetables.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Spatula