Preston Guardian
Saturday 10 March 1849
English Stew
English stew is the name given to the following excellent preparations of cold meat. Cut the meat in slices: pepper, salt and flour them, and lay them in a dish. Take a few pickles of any kind, or a small quantity of pickled cabbage, and sprinkle over the meat. Then take a tea-cup half full of water; add to it a small quantity of vinegar belonging to the pickles, a small quantity of ketchup, if approved of, and any gravy that may be set by for use. Stir altogether and pour it over the meat. Set the meat before the fire with a tin behind it, or put it into a Dutch-oven, or in the oven of the kitchen range, as may be most convenient, for about half an hour before dinner-time. This is a cheap and simple way of dressing cold meat, which is well deserving of attention. -Family Economist.
_________________ Mel
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