Skip to content

Lebanon Stew

A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).

A historical recipe

Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw meat or fish. Check current food-safety guidance before following this.

Source and licence

From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). 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.

Lebanon. Associated with Lebanon by a demonym leading its title: Lebanon (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.

  • Raw or underdone meat. Raw or underdone meat or fish carries a risk. Cook to current safe temperatures.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Method

  1. Take scraps of raw beef, such as are not fit for boiling, cut very fine, picking out all the strings, and put into a kettle, and more than cover with cold water.
  2. Let it boil several hours, or until the water is nearly all gone.
  3. Season with butter, pepper and salt.
  4. It is rich and needs but little seasoning.
  5. Serve hot, as you would hash.--Mrs.
  6. S.
  7. T.