Cut into about three-inch squares, two pounds and a half of the leaner part of the veiny piece of beef, or of any joint which is likely to be tender, and set it on to stew, with a pint and three quarters of cold broth, or water, and one large onion sliced. When these begin to boil, add a teaspoonful of salt, and a third as much of pepper, and let them simmer gently for an hour and a half. Have ready some young white cabbages, parboiled; press the water well from them, lay them in with the beef, and let the whole stew for another hour. More onions, and a seasoning of mixed spices, or a few bits of lean bacon, or of ham, can be added to this stew when a higher flavour is desired; but it is very good without.
Beef, 2 1/2 lbs.; water, or broth, 1 3/4 pint; onion, 1; salt, 1 teaspoonful; third as much pepper: 1 1/2 hour. Parboiled cabbages, 3 or 4: 1 hour.
Take the same proportions of beef, and of broth or water, as for the German stew. When they have simmered gently for an hour, add the white part of from twenty to thirty leeks, or two dozens of button onions, and five or six young mild turnips, cut in slices, a small lump of white sugar, nearly half a teaspoonful of white pepper, and more than twice as much salt. Stew the whole softly from an hour and a quarter to an hour and a half, after the vegetables are added.
Beef and water as above: 1 hour. Leeks, 20 to 30; or small onions, 24; young turnips, 6; small lump of sugar; white pepper, nearly 1/2 teaspoonful; salt, twice as much: 1 1/4 to 1 1/2 hour.
On three pounds of tender rump of beef, freed from skin and fat, and cut down into two-inch squares, pour rather more than a quart of cold broth or gravy. When it boils add salt if required, and a little cayenne, and keep it just simmering for a couple of hours; then put to it the grated rind of a large lemon, or of two small ones, and half an hour after stir to it a tablespoonful of rice-flour, smoothly mixed with a wine glassful of mushroom catsup, a dessertspoonful of lemon-juice, and a teaspoonful of soy: in fifteen minutes it will be ready to serve. A glass and a half of port, or of white wine, will greatly improve this stew, which may likewise be flavoured with the store-sauce of page 117, or with another, which we find excellent for the purpose, made with half a pint of port wine, the same of mushroom-catsup, a quarterpint of walnut-pickle, a tablespoonful of the best soy, and a dessertspoonful of cayenne-vinegar, all well shaken together and poured into a bottle containing the thin rind of a lemon and two fine mellow anchovies, of moderate size.
A few delicately fried forcemeat-balls may be slipped into it after it is dished.
The limits of our work will not permit us to devote a further space to this class of dishes, but an intelligent cook will find it easy to vary them in numberless ways. Mushrooms, celery, carrots, sweet herbs, parboiled new potatoes, green peas, rice, and curry-powder may be advantageously used for that purpose. Oxtails, just blanched and cut into joints, will be found excellent substitutes for the beef: mutton and veal also may be dressed in the same way. The meat and vegetables can be browned before broth or water is poured to them; but, though perhaps more savoury, the stew will then be much less delicate. Each and of vegetable should be allowed something more than sufficient time to render it perfectly tender, but not so much as would reduce it to pulp.