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English Stew
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Author:  Mel [ Thu Nov 05, 2009 8:28 am ]
Post subject:  English Stew

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.

Author:  Mel [ Thu Nov 05, 2009 8:29 am ]
Post subject:  Re: English Stew

A Dutch oven is a thick-walled iron (usually cast iron) cooking pot with a tight-fitting lid. It is commonly referred to as a 'camp oven' in the Australian bush, cocotte in French, as a 'casserole dish' in British English, and is similar to both the Japanese tetsunabe and the Sač IPA: [satʃ], a traditional Balkan cast-iron oven.

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