Stewed Shin of Beef (with Dumplings)
Ingredients
- 1 pound beef shin
- 2 onions
- 2 carrots
- 2 turnips
- 2 tablespoon flour
- 2 ounce dripping, or suet
- pepper, to taste
- salt, to taste
- 1/2 pound flour
- 2 ounce dripping
- 1 teaspoon baking powder
- 1 teaspoon salt
Directions
- Prepare the carrots and turnips and boil them quickly 20 minutes in 1 quart of water.
- Cut the meat into pieces, fry a light brown in the dripping, then place the pieces in a saucepan.
- Peel and slice the onions, fry them in the same dripping, then stir in carefully 2 tablespoonfuls of flour to brown.
- Add the carrots and turnips to the meat, pour the water in which they were boiled into the frying pan to brown; then add it with the onions, pepper and salt to the meat, etc , and stew slowly 1 1/2 hour.
- Shred the fat fine and rub it into the flour with the baking-powder and salt.
- Mix with lukewarm water to a stiff paste.
- Cut into eight pieces, and roll lightly into dumplings on a floured board.
- Throw them into a saucepan of boiling water, and boil till they rise to the surface (20 minutes).
- Add them to the stew 10 minutes before serving.
Other Information
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Ingredients: beef shin, onion, carrot, turnip, flour, dripping, pepper, salt, baking powder
Equipment: measuring cups, measuring spoons, stove, frying pan
See Also
Pot Roast
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Ingredients: beef, salt, pepper, dripping, carrot, flour, turnip, bay leaf, onion, clove, celery, water
Equipment: measuring cups, measuring spoons, rolling pin, stove
Haricot Mutton
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Ingredients: mutton, water, onion, carrot, turnip, dripping, flour, pepper, salt
Equipment: measuring cups, measuring spoons, knife, bowl, frying pan, stove
Stewed Steak
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Ingredients: steak, onion, carrot, turnip, salt, pepper, parsley, dripping, flour
Equipment: measuring cups, measuring spoons, knife, stove, saucepan, pot
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove