Lab
Library
Journal
Shop
Sign in
to keep
Share image
1
1036
Enquire within upon everything
·
Robert Kemp Philp
428
1135.
How
to
Stew
Fresh
Beef,
Pork,
Mutton,
and
Veal.
Cut
or
chop
two
pounds
of
fresh
beef
into
ten
or
twelve
pieces;
put
these
into
a
saucepan,
with
one
and
a
half
teaspoonfuls
of
salt,
one
teaspoonful
of
sugar,
half
a
teaspoonful
of
pepper,
two
middle-sized
onions
sliced,
half
a
pint
of
water.
Set
on
the
fire
for
ten
minutes
until
forming
a
thick
gravy.
Add
a
good
teaspoonful
of
flour,
stir
on
the
fire
a
few
minutes;
add
a
quart
and
a
half
of
water;
let
the
whole
simmer
until
the
meat
is
tender.
Beef
will
take
from
two
hours
and
a
half
to
three
hours;
mutton
and
pork,
about
two
hours;
veal,
one
hour
and
a
quarter
to
one
hour
and
a
half;
onions,
sugar,
and
pepper,
if
not
to
be
had,
must
be
omitted;
it
will
even
then
make
a
good
dish;
half
a
pound
of
sliced
potatoes,
or
two
ounces
of
preserved
potatoes;
either
fresh
or
preserved
vegetables
may
be
added
if
they
can
be
obtained,
also
a
small
dumpling.
1136.
Plain
Boiled
Beef.
Put
in
a
saucepan
six
pounds
of
well-soaked
beef,
cut
in
two,
with
three
quarts
of
cold
water;
simmer
gently
three
hours,
and
serve.
About
a
pound
of
either
carrots,
turnips,
parsnips,
greens,
or
cabbage,
as
well
as
dumplings,
may
be
boiled
with
it.
1137.
Cossack's
Plum
Pudding.
Put
into
a
basin
one
pound
of
flour,
three
quarters
of
a
pound
of
raisins
(stoned,
if
time
be
allowed),
three
quarters
of
a
pound
of
the
fat
of
salt
pork
(well
washed,
cut
into
small
squares,
or
chopped),
two
tablespoonfuls
of
sugar
or
treacle;
and
half
a
pint
of
water;
mix
all
together;
put
into
a
cloth
tied
lightly;
boil
for
four
hours,
and
serve.
If
time
will
not
admit,
boil
only
two
hours,
though
four
are
preferable.
How
to
spoil
the
above:--Add
anything
to
it.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
