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The 1918 Fanny Farmer Cookbook
Beef Stew with Dumplings
Aitchbone, weighing 5
lbs
1
/2 small onion,
cut in thin
slices
4
cups potatoes, cut in
1
/4 inch slices
1
/4 cup flour
Turnip
2
/3 cup each, cut
in half−inch cubes
Salt
Carrot
Pepper
Wipe meat, remove from bone, cut in one and one−half inch cubes, sprinkle with salt and
pepper, and dredge with flour. Cut some of the fat in small pieces and try out in frying−pan.
Add meat and stir constantly, that the surface may be quickly seared; when well browned, put
in kettle, and rinse frying−pan with boiling water, that none of the goodness may be lost. Add
to
meat remaining fat, and bone sawed in \??\es; cover with boiling water and boil five minutes,
then cook at a lower temperature until meat is tender (time required being about three hours).
Add carrot, turnip, and onion, with salt and pepper the last hour of cooking. Parboil potatoes
five minutes, and add to stew fifteen minutes before taking from fire. Remove bones, large
pieces of fat, and then skim. Thicken with one−fourth cup flour, diluted with enough cold
water
to pour easily. Pour in deep hot platter, and surround with dumplings. Remnants of roast beef
are usually made into a beef stew; the meat having been once cooked, there is no necessity of
browning it. If gravy is left, it should be added to the stew.
6
8
Dumplings
2
4
cups flour
1
/2 teaspoon salt
teaspoons baking
powder
2
teaspoons butter
3
/4 cup milk
Mix and sift dry ingredients. Work in butter with tips of fingers, and add milk gradually,
knife for mixing. Toss on a floured board, pat, and roll out to one−half inch in thickness.
using a
Shape
with biscuit−cutter, first dipped in flour. Place closely together in a buttered steamer, put over
kettle of boiling water, cover closely, and steam twelve minutes. A perforated tin pie−plate
may
be used in place of steamer. A little more milk may be used in the mixture, when it may be
taken up by spoonfuls, dropped and cooked on top of stew. In this case some of the liquid
Chapter XII − BEEF
246
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