Stewing is a form of boiling or cooking for a long time, in a small amount of water, at a low temperature. The long-continued action of gentle heat will soften the coarsest fibers and connective tissue of meats, and thus the cheapest cuts of meat may be made palatable.

Remnants of meat may be seasoned in various ways, and thus be made savory and attractive.

Stews are called by various names, according to the nature of the ingredients, such as ragout, haricot, salmi, chowder, etc.

Braising is a form of stewing in a covered pan in an oven.

Beef Stew

2 lb. beef 1 onion

1/2 c. carrot and turnip diced

4 small potatoes 2 ts. salt 1 ssp. pepper Hot water to cover

Wipe the meat, remove from bone, and cut in 2-inch pieces. Sprinkle with salt and pepper, and dredge with flour. Melt some of the fat in a frying pan, add meat and the onion sliced, stir constantly that the surface may be quickly seared. Put into a kettle; rinse the frying pan with hot water that none of the goodness may be lost. Add remaining bone and fat, cover with boiling water and boil 5 m., then simmer until the meat is tender, about 3 hours. Add carrot and turnip the last hour. Parboil potatoes and add to stew 20 m. before it is done. Remove large bones and fat, and thicken the stew with 2 tb. flour wet in cold water. Dumplings may be added 10 m. before the stew is finished. Serve on a warm platter.

Dumplings

1 pt. flour 1/2 ts. salt

4 ts. baking powder About 1 scant c. milk

Sift the dry ingredients, stir in the milk slowly, mixing with a knife till a soft dough is formed. Dip a spoon into the boiling stew, then take up a spoonful of dumpling and drop into the stew, letting it rest on the meat and potatoes. Cover closely and steam 10 m. without uncovering. Do not let the stew stop boiling after the dumplings are added. Serve immediately.

Veal Stew

The breast, neck, and knuckle of veal may be used for stew. Cut 2 lb. of veal in small pieces, remove all fine bone. Cover meat with boiling water, skim as it begins to boil. Add 2 small onions, 2 ts. salt, 1 ssp. pepper. Simmer till tender, about 3 hours. Cut 4 small potatoes in halves, parboil them 5 m., add to the stew. Thicken with 2 tb. flour wet in cold water, add 1 c. cream or milk, and more seasoning if necessary.

Dumplings may be added.

Irish Stew

3 lb. neck of mutton

4 onions

4 potatoes, cut in dice 3 pt. hot water

Salt and pepper

Cut meat into pieces about 1 in. square, cover with the boiling water, add sliced onions, 2 ts. salt, and simmer gently 3 h. About 15 m. before the stew is done add potatoes. Season, and serve when potatoes are tender. Dumplings may be added.