Saturday, April 30, 2011

Spanish Onion Stew

3 Spanish onions. 1 carrot. 1 turnip. 1½ pints water. 1 ounce butter. 1 teaspoon salt. ½ dozen peppercorns tied in muslin. A few sticks of celery.

Slice the carrot and turnip and fry a few minutes in the butter, place them in a saucepan together with the onions cut in quarters, the water, salt, celery and peppercorns. Boil gently until quite tender, remove the peppercorns, reduce the gravy, and serve with sippets of toast.

Thursday, April 28, 2011

Rice Stew

½ pound cooked rice. 1 pint water. 1 carrot. 1 turnip. ½ ounce each flour and butter. 1 potato. 1 onion. ½ teaspoon salt. A little curry powder or Worcester sauce, if liked.

Slice the vegetables, place them in a saucepan with the salt and water, and boil for one hour, or until tender. When done, stand the saucepan on one side for a few minutes to get thoroughly off the boil. Mix the flour and butter well together, add them to the stew; re-boil and stir until it thickens; add rice, and boil for one or two minutes. If curry powder is liked, it should be mixed with the flour and butter, but the Worcester sauce may be added at the last moment.

Irish Stew

½ pint soaked lentils. 6 potatoes. 2 large onions. ½ ounce butter. 1 pint water. 1 teaspoon salt. ¼ teaspoon pepper.

Place the lentils and butter with the vegetables, which must be sliced, in a saucepan with the water, and stew gently for one hour. Add seasonings a quarter of an hour before serving.

Haricot Bean and Green Pea Stew

½ pint soaked haricot beans. ½ pint shelled green peas. 1½ pints of water. 1 onion. 1 ounce butter. ½ ounce flour. 1½ teaspoons of salt. A sprig of mint.

Boil the haricot beans in the usual way with one pint of the water, one teaspoon of salt, and the onion sliced. When cooked, thicken with a paste of the flour and butter. Boil the green peas with the remainder of the water, salt, and mint. When tender, mix with the haricot beans, and serve with sippets of toast.

Haricot Bean Ragoût

1 pint soaked haricots. 1 quart water. 2 carrots. 2 turnips. 2 onions. 1 teaspoon salt. 2 ounces butter. 1 tablespoon flour.

Boil the haricot beans until tender, adding salt a short time previously. Strain and spread the beans on a dish that they may dry. Slice the carrots and turnips very fine, and boil for half an hour in the liquor; strain also. Slice the onions, and fry ten minutes in the butter, but do not allow them to brown; add haricots and flour, and simmer altogether another five minutes, stirring all the time. Chop the vegetables very fine, add to the beans and onions, pour in the liquor, stir until it boils and thickens, and serve.

Wednesday, April 27, 2011

Haricot Bean Stew

Haricot Bean Stew No.1

1 pint soaked haricot beans. 4 potatoes. 2 large onions. ½ ounce butter 1 quart water. 1 teaspoon salt.

Prepare and slice the vegetables, place them with the butter, beans, and water, in a stewpan, and simmer gently for two hours and a half; add salt.

Haricot Bean Stew No.2

1 pint soaked haricot beans. 1 quart water. 1 teaspoon salt. ½ ounce butter. 1 good-sized onion. 1 tablespoon semolina. ½ pint stewed tomatoes.

Dissolve the butter in a stewpan, place in the beans, the onion cut up, and the water, and boil for two hours; add salt. Simmer for half an hour longer, then shake in the semolina, and continue stirring for about ten minutes. Cooked semolina will do equally well, and need only be added five minutes before serving (about a quarter of a pound will be required). Lastly, add tomatoes and serve.

Haricot Bean Stew No.3

½ pint soaked haricot beans. 2 carrots. 2 turnips. 2 onions. ½ ounce butter. 1 pint water. ½ pint ½ teaspoon salt. 1 dozen peppercorns tied in muslin. 1 tablespoon soaked or crushed tapioca.

Boil the beans in the water with the butter, vegetables sliced, and the peppercorns, for two hours; remove the peppercorns, add salt and tapioca, and stir until it thickens.

Green Pea and Potato Stew

1 pint shelled green peas. 6 new potatoes. 2 onions. A sprig of mint. 1½ pints water. ½ teaspoon salt. ½ ounce butter rolled in flour.

Slice the potatoes and onions, and place them in a stewpan with the peas, mint and water. Simmer gently for one hour, remove the mint, add salt and butter, and stir for a few minutes over the fire.

Sunday, April 24, 2011

Green Pea and Lettuce Stew

1½ pints shelled peas. 2 cabbage lettuces sliced. 1 small onion sliced. 1 tablespoon water. 1 ounce butter. The yolks of 2 eggs. 1 tablespoon cream. ¼ teaspoon salt. ½ teaspoon white sugar.

Stew the peas, lettuces and onion very gently with the butter and water for half an hour (three-quarters of an hour if the peas are not very young). Add the sugar and salt, then stir in the yolks of eggs and cream; continue stirring for a minute until it all thickens (but on no account allow it to boil, or the eggs will curdle), and serve with sippets of toasted bread.

Tuesday, April 12, 2011

Stewed Green Peas

1 pint shelled peas. 1 lettuce. 1 gill of water. 1 onion sliced. A sprig of mint. ½ ounce of butter. Salt to taste.

Wash the lettuce and cut it up rather fine, place it with the other ingredients in a stewpan, and simmer without the lid about half an hour, or until the peas are quite tender.

Wednesday, April 6, 2011

Baked Potato Stew

Potatoes according to size. 1½ pint good stock or sauce.

Peel sufficient potatoes to cover the bottom of a large and deep pie-dish (a cook's comfort is the best shape for this purpose), pour over them the sauce or stock, which must be highly seasoned and flavoured with herbs and spices. Bake in a moderate oven for one or one and a half hours, according to the size of the potatoes.

Note.--Light dumplings and boiled cabbage should accompany this dish.

Monday, April 4, 2011

Potato Stew

6 or 8 small potatoes. 1 gill water. ½ pint milk. 1 small shalot. 1 ounce butter. ½ ounce flour. ½ teaspoon salt. ½ dozen peppercorns. 1 strip of lemon peel.

Dissolve half an ounce of butter in a stewpan, place in the potatoes peeled, the shalot finely sliced, milk, water and seasonings (the peppercorns and lemon peel tied in muslin), and stew until tender. When done, lift the potatoes carefully out and place in a hot vegetable dish, remove the seasoning, thicken the liquor with the half ounce each of flour and butter, stirring until it boils; then pour over the potatoes, and serve.

Sunday, April 3, 2011

Stewed Mushrooms

For Mushroom Patties, etc.

6 ounces mushrooms. ¾ pint of milk. Pepper and salt to taste. 1 ounce butter. ½ ounce flour.

Place the butter and flour in a small stewpan, and stir over a gentle heat until thoroughly mixed, add the milk and seasonings, and stir until it boils. Then place in the mushrooms, which have been cleaned and prepared, and boil gently until perfectly tender, stirring all the time. They are then ready for use.

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