gallons of water, for two or three hours over night. When made
sufficiently tender, take out the bones, and carefully skim off the fat.
Boil in some of the liquor a few carrots, turnips, onions, celery, and
white cabbage, till they become quite tender. Add some salt, and the
remainder of the broth to the beef, and stew all together till
sufficiently done.
STEWED CALF'S LIVER LARDED. Take a calf's liver, and lard it, and put it
into a stewpan, with some water, a bundle of sweet herbs, an onion, a
blade of mace, some whole pepper, and a little salt; cover it close, and
let it stew till it is enough; then take up your liver, and put it into
the dish you intend; cover it over, and take out your herbs and spice;
skim off all the fat very clean; put in a piece of butter rolled in
flour; boil it till it is of a proper thickness; pour it over your
liver, and send it to table garnished with lemon.
STEWED CARDOONS. Cut them into pieces, not more than five or six inches
long. Take off the outward skin, and wash and scald them. Put them into
a stewpan, with gravy enough to cover them, and let them stew gently
till almost done, and the liquor nearly exhausted. Add a small quantity
of fresh gravy, and continue stewing them gently till quite tender.
Serve them up with sippets of toasted bread round the edge of the dish.
If the gravy is not sufficiently seasoned, add a little salt and
cayenne.
STEWED CARP. Scale and clean the fish, and preserve the roe. Lay the
carp in a stewpan, with a rich beef-gravy, an onion, eight cloves, a
dessert-spoonful of Jamaica pepper, the same of black pepper, and a
glass of port or cider. Simmer it closely covered; when nearly done, add
two anchovies chopped fine, a dessert-spoonful of made mustard, a little
fine walnut ketchup, and a bit of butter rolled in flour. Shake it, and
let the gravy boil a few minutes. Serve with sippets of fried bread, the
roe fried, and a good deal of horseradish and lemon.--Another way. Scale
your carp, then gut and wash them very clean, and dry them in a cloth;
put a piece of butter into a stewpan, when it is hot, fry them as quick
as you can, till they are of a fine brown; boil the roes, then fry them
of a fine gold colour; take them up, and keep them hot before the fire:
then put to your carp half port wine and half water, as much as will
cover them a little more than half way; put in some thyme, parsley, a
piece of lemon-peel, whole pepper, a few cloves, a blade or two of mace,
an onion, some horse-radish sliced, and two spoonfuls of ketchup; put on
your cover, and let it stew very gently, till your fish is enough; do
not turn them in the pan, but with a ladle take some of the liquor, and
pour over your fish every now and then, while they are stewing, then
cover them close again: When they are done enough, take them out of the
pan with a slice, and take care not to break them; put them into the
dish you intend to send them to table in, then strain the liquor, and
thicken it up with a piece of butter rolled in flour; let it boil till
it is pretty thick, pour the sauce over the fish, and garnish your dish
with the roes, lemon, and horseradish, and send it to table. You may
squeeze a little lemon into the sauce, if you like it, and add oysters
fried in butter; or you may stew them in cider, instead of wine, and it
is very little inferior. Tench may be done the same way.--To stew carp
white. Scale and gut your fish very clean, save the roes and melts, then
stove them in some good white broth; season them with mace, salt, whole
pepper, an onion stuck with cloves, a faggot of sweet herbs, and about
half a pint of white wine; cover them close, and let them stew gently
over a charcoal fire. Dip the roes and melts in the yolk of an egg;
flour them, and fry them of a fine brown, and have fried parsley and
sippets ready. When the fish is near done, take out the onion and
faggot, beat up the yolks of four or five eggs, take up the fish
carefully, and put it into the dish you serve it in; pour off the sauce,
then strain it into a stewpan, and put in your eggs; keep it stirring
till it is as fine as cream, then pour it over the dish. Garnish with
the roes, fried parsley, sippets, horseradish scraped, and lemon: send
it as hot as possible to table.--A plain way to stew carp. Clean your
carp very well, cut them in two, put them into a stewpan, with a little
onion shred fine, pepper, salt, a little beaten mace, a few capers
chopped small, and some crusts of bread chipped in. Then pour in a gill
of white, and a gill of red wine, and as much water as will just cover
them; cover the pan close, and let them stew till they are enough, and
the sauce grown thick. Serve it up with lemon and horseradish for
garnish.
STEWED CARROTS. Half boil, scrape them nicely, and slice them into a
stewpan. Add half a tea-cupful of weak broth, the same quantity of
cream, with pepper and salt. Simmer till the carrots are quite tender,
but not broken. Before serving, warm them up with a bit of butter
rubbed in flour. Chopped parsley may be added, if approved, ten minutes
before serving.
STEWED CELERY. Wash six heads, and strip off the outer leaves. Either
divide or leave them whole, according to their size, and cut them into
lengths of four inches. Put them into a stewpan with a cup of broth, or
weak gravy, and stew them tender. Add two spoonfuls of cream, and a
little flour and butter seasoned with pepper, salt, and nutmeg, and
simmer them all together.
STEWED CHICKENS. Cut two chickens into quarters; wash them clean, and
put them into a stewpan, with half a pint of red wine, and a gill of
water, an onion, a faggot of sweet herbs, seasoned with mace, pepper,
and salt; cover them close, and let them stew half an hour, then take
the quantity of an egg of butter rolled in flour; take out the onion and
sweet herbs; shake it round till it is of a good thickness, and take off
all the scum very clean: dish it up garnished with lemon.--To stew
chickens for a tender stomach. Take two nice chickens, and half boil
them; then take them up into a small soup-dish; separate all the joints,
and add three or four spoonfuls of the liquor they are boiled in, with a
little beaten mace, and salt; then cover them close with another dish,
and keep in all the steam; set it over a clear stove, and let it stew
till the chickens are enough, and send them hot to table in the same
dish they were stewed in.
STEWED COD. Cut a cod in slices, as you would for crimping, lay it in a
clean stewpan; season it with nutmeg, a little mace finely beaten,
pepper, and salt, and a bundle of sweet herbs; then pour in white wine
and water an equal quantity, just to cover it: put on the cover, and let
it simmer for six or eight minutes; skim it very clean, put in half a
pint of shrimps clean picked, a good piece of butter rolled in flour,
and the juice of a lemon; cover it, and shake your pan round gently: as
soon as it begins to boil, take off all the scum as it rises: if your
sauce is of a proper thickness, your fish will be enough; wipe the rim
of the pan very clean, and slide the fish into your dish, taking care
not to break it. Garnish with lemon and scraped horse-radish.--Another
way. Lay the slices into a large stewpan, so that they need not be laid
one upon another. Season with nutmeg, pepper, and salt, a bundle of
sweet herbs, and an onion. Add half a pint of white wine, and a quarter
of a pint of water. Simmer it gently a few minutes, squeeze in a lemon,
add a few oysters, the liquor strained, a piece of butter rolled in
flour, and a little mace. Cover it close, and let it stew gently,
shaking the pan often. When done take out the herbs and onions, and
serve it up with the sauce poured over it.
STEWED CUCUMBERS. Slice them thick, or halve and divide them into two
lengths. Strew over them some salt and pepper, and sliced onions: add a
little broth, or a bit of butter. Simmer very slowly, and put in a
little flour and butter before serving.--Another way. Slice the onions,
and cut the cucumbers large. Flour and fry them in butter, then stew
them in good broth or gravy, and skim off the fat.
STEWED DUCK. Half roast a duck, put it into a stewpan with a pint of
beef gravy, a few leaves of sage and mint cut small, pepper and salt,
and a small bit of onion shred as fine as possible. Simmer them a
quarter of an hour, skim it clean, and add nearly a quart of green peas.
Cover the stewpan close, and simmer near half an hour longer. Put in a
piece of butter and a little flour, give it one boil, and serve all
together in a dish.
STEWED EELS. Melt an ounce of butter in a stewpan, add a handful of
sorrel cut in large pieces, a dozen sage leaves finely minced, five
pounds of eels cut in pieces, and seasoned with pepper and salt. Then
put in two anchovies boned and minced, half a nutmeg, and half a pint of
water. Stew them gently together for half an hour, take out the onion,
squeeze in a lemon, and lay toasted bread round the dish. Half this
quantity will be sufficient for a small dish.--Another way. Take what
quantity of eels you please; after they are cleaned, fry them in butter,
then pour the butter clear off; put into your pan a bundle of sweet
herbs, an onion stuck with two or three cloves, a blade of mace, some
whole pepper, and a little salt; then add a pint of red wine and water,
and let them stew till they are tender: put the eels into a dish, strain
off the sauce, and thicken it up with a piece of butter rolled in flour,
or a piece of thickened burnt butter. Garnish your dish with
horse-radish and lemon.--Another way. Having cleaned your eels very
well, cut them in pieces, put them into a stewpan, with a bundle of
sweet herbs, an onion stuck with cloves, mace, whole pepper, and a
little salt; put to them a gill of white wine, half a pint of red, and a
gill of water; cover them close, and let them stew till tender; strain
off the gravy, thicken it up, and send it to table.--To stew an eel
whole. Take a fine large eel, clean it well, force the inside with
crumbs of bread, an anchovy cut fine, salt, pepper, a little nutmeg, and
two or three oysters bruised, with some parsley shred fine; fill the
inside as full as you can, sew it up with fine thread, turn it round,
and run a small skewer through it, to keep it in its folds; put it into
a small stewpan, with an onion stuck with cloves, and a faggot of herbs;
put over it red wine; cover the pan down very close, and let it stew
gently till tender; take out the onion, &c. put the eel into a dish,
and a plate over it; thicken the sauce with butter rolled in flour, and
squeeze a little lemon into the plate. If you have any forcemeat left,
make them into small balls, and fry them; put them into the sauce, give
them a toss, and pour it over the eel. Garnish the dish with fried
oysters, horseradish, and lemon.
STEWED ENDIVE. Trim off all the green parts of the endive, wash and cut
into pieces, and scald it till about half done. Drain it well, chop it a
little, put it into a stewpan with a little strong gravy, and stew it
gently till quite tender. Season it with some pepper and salt, and serve
it up as a sauce to any kind of roast meat; or it eats well with
potatoes.
STEWED FOWL WITH CELERY. Take a fowl or turkey trussed short as for
boiling, press down the breast-bone, put it into a clean stewpan, with
good veal broth, as much as will cover it; season it with beaten mace,
pepper and salt, a faggot of sweet herbs, and an onion; cover it close,
and let it boil; in the mean time, take a large bunch of celery, cut all
the white part small, and wash it very clean; if your turkey or fowl
boils, take out the onion and herbs; scum it very clean, and put in your
celery; cover it down close, and let it stew till your celery is very
tender, and your fowl likewise; take a clean stewpan, and set it over
your stove; take up your fowl or turkey, and keep it hot; pour your
celery and sauce into your stewpan; beat up the yolks of two or three
eggs in half a pint of cream, and a large spoonful of white wine; stir
it till it is of a good thickness, and just at boiling squeeze in a
little juice of lemon, or a little mushroom pickle; shake it round, and
pour it over your fowl. Garnish your dish with lemon.
STEWED FRENCH BEANS. Prepare some young beans as for boiling, and boil
them in plenty of water, with salt in it, till they are rather more
than half done. Drain them in a cullender, beat up the yolks of three
eggs with a quarter of a pint of cream, put them into a stewpan with two
ounces of fresh butter, and set it over a slow fire. When hot, put in
the beans, with a spoonful of vinegar, and simmer them quite tender,
stirring the mixture to keep it from curdling or burning. To stew French
beans with gravy, pursue the same method, only instead of the eggs and
cream, put half a pint of gravy. Use only half the quantity of butter,
and add that rolled in flour, to thicken up the whole after the beans
are put in. The vinegar should be omitted, and cayenne and salt added if
required.
STEWED GIBLETS. After very nicely cleaning goose or duck giblets, and
removing the thick membrane from the gizzards, stew them, in a little
water. Season them with salt and pepper, and a very small piece of mace.
Before serving, give them one boil with a cup of cream, and a piece of
butter rubbed in a tea-spoonful of flour.
STEWED GREEN PEAS. To a quart of peas add a quart of gravy, two or three
lumps of sugar, with pepper and salt. Stew them gently till the peas are
quite tender, and if the gravy is not sufficiently thick, add a piece of
butter rolled in flour. If the peas are old, half boil them first in
hard water, before they are stewed. Whether for young or old peas, the
gravy must be strong. To stew them in a mild way, put a pint of young
peas into a stewpan, with very little water, and two young lettuces cut
small. Stew them gently till the peas are tender, then add four
spoonfuls of cream, a lump of sugar, and the yolks of two eggs. Stir the
whole together over the fire for a short time, but do not allow it to
boil. A little salt should be added before serving up the stew. Another
way is to take a quart of young peas, a small onion sliced, two
lettuces cut small, and a sprig or two of mint. Put them into a stewpan,
adding some salt, a little pepper and mace, and half a pint of hard
water. Stew these gently for twenty minutes, then put in a quarter of a
pound of butter rolled in flour, and a spoonful of mushroom ketchup.
Keep the stewpan over the fire till the peas are quite tender, shaking
it frequently, and never suffering them to boil. Receipts for stewing
peas might be multiplied to almost any extent, for there is no one
preparation in cookery perhaps more varied than this, though without any
very material difference.
STEWED HARE. Take off the legs and shoulders, cut out the backbone, cut
into pieces the meat which comes off the sides, and put all into a
stewpan. Add three quarters of a pint of small beer, the same of water,
a large onion stuck with cloves, some whole pepper, a slice of lemon,
and a little salt. Stew it gently for an hour, close covered, and put to
it a quart of gravy. Stew it gradually two hours longer, or till it is
quite tender. Take out the hare, rub smooth half a spoonful of flour in
a little gravy, add it to the sauce, and boil it up. Then add a little
salt and cayenne, and put in the hare again. When heated through, serve
it up in a tureen or deep dish, adding port wine if approved.
STEWED KNUCKLE OF VEAL. Take a knuckle of veal of about five pounds;
wash it clean, and put it into a clean stewpan, with two quarts of
water, a faggot of sweet herbs, two blades of mace, an onion stuck with
three or four cloves, some whole pepper, and a little salt; put in a
crust of the upper part of a loaf, cover it down close, and make it
boil, then scum it very clean, and let it just simmer for full two
hours. When you take it up, put your veal into the dish first, and
strain your broth through a fine sieve over it, then take off all the
fat very clean, and put some thin slices of French roll in your dish,
and toasted bread cut in dice, in a plate. Serve it up hot. You may boil
a quarter of a pound of rice in fair water, till it is very tender; then
strain it off; and when you send your veal to table, lay your rice all
over it.--Rice is better boiled by itself, for when you boil it with the
meat, the scum is apt to discolour it, and make it eat greasy.
STEWED LOBSTER. Pick the meat out of the shell, put it into a dish that
has a lamp, and rub it down with a bit of butter. Add two spoonfuls of
any sort of gravy, one of soy or walnut ketchup, a little salt and
cayenne, and a spoonful of port. A lobster thus stewed will have a very
fine relish.
STEWED MUSCLES. Wash your muscles very clean, then put them into a large
stewpan over a good fire; put over them a coarse wet cloth doubled: when
they begin to boil, take up the cloth; if the shells are open, take them
off the fire, and pick out the fish, beard them, and cut off the tongue:
when you have picked about a quart, strain half a pint of the liquor to
them, roll two ounces of butter in flour, add a glass of white wine, a
little beaten mace, and squeeze in a little lemon juice; let them stew
till of a proper thickness, put toasted sippets in the dish, pour in the
muscles, and send them to table. Cockles may be done the same way.
STEWED MUSHROOMS. The large buttons are best, and the small flaps while
the fur is still red. Rub the large buttons with salt and a piece of
flannel, cut out the fur, and take off the skin from the others.
Sprinkle them with salt, put them into a stewpan, and add some
peppercorns. Let it simmer slowly till it is done, then put in a small
bit of butter and flour, and two spoonfuls of cream. Give it one boil,
and serve up the dish with sippets of bread.
STEWED MUTTON CHOPS. Take some chops of the best end of a loin of
mutton, or some slices out of the middle part of a leg. Season them with
pepper and salt, lay them into a stewpan with some sliced onion, and
cover them with water and a little gravy. When done on one side, turn
the steaks on the other, and thicken the gravy at the same time with
some butter and flour. A little shalot or ketchup, or both, may be added
at pleasure. Twenty or twenty-five minutes will stew them, but long
stewing will make them hard.
STEWED ONIONS. Peel six large onions, fry them gently of a fine brown,
but do not blacken them. Then put them into a small stewpan, with a
little weak gravy, pepper and salt. Cover and stew them gently two
hours, and let them be lightly floured at first.
STEWED OX CHEEK. Soak and cleanse a fine cheek the day before it is to
be eaten. Put it into a stewpan that will cover close, with three quarts
of water; simmer it after it has first boiled up, and been well skimmed.
In two hours put in plenty of carrots, leeks, two or three turnips, a
bunch of sweet herbs, some whole pepper, and four ounces of allspice.
Skim it often, and when the meat is tender, take it out. Let the soup
get cold, take off the cake of fat, and serve the soup separately, or
with the meat. It should be of a fine brown, which may be done by adding
a little burnt sugar, or by frying some onions quite brown with flour,
and simmering them with it. This last method improves the flavour of all
soups and gravies of the brown sort. If vegetables are not approved,
they may be taken out of the soup, and a small roll be toasted, or bread
fried and added. Celery is a great addition, and should always be
served. When out of season, the seed of it gives quite as good a
flavour, boiled in, and strained off.--Another way. Soak an ox cheek
three hours, and clean it with plenty of water. Take the meat off the
bones, and put it into a stewpan with a large onion, a bunch of sweet
herbs, some bruised allspice, pepper and salt. Lay the bones on the top,
pour on two or three quarts of water, and cover the pan close with stout
paper, or a dish that will fit close. Let it stand eight or ten hours in
a slow oven, or simmer it by the side of the fire, or on a hot hearth.
When done tender, put the meat into a clean pan, and let it get cold.
Take off the cake of fat, and warm the head in pieces in the soup. Serve
with any sort of vegetables.
STEWED OYSTERS. Open the shells, separate the liquor from the oysters,
and wash them from the grit. Strain the liquor, add to the oysters a bit
of mace, lemon peel, and a few white peppers. Simmer them very gently,
put in some cream, a little flour and butter, and serve them up with
sippets. Boiled oysters should be served in the shell, and eaten with
cold butter.
STEWED PARSNIPS. Boil the parsnips in milk and water, or milk alone,
till fully half done. Slice and divide them into two, down the middle
and across. Stew them gently with some good gravy, seasoned with pepper
and salt; and five minutes before they are taken up, add a piece of
butter rolled in flour. If parsnips are to be stewed white, put in broth
and cream in equal quantities, instead of gravy.
STEWED PEARS. Pare and quarter some large pears; throw them into water
as soon as pared, and before they are divided, to prevent their turning
black. Pack them round a block-tin stewpan, and sprinkle as much sugar
over as will make them pretty sweet. Add lemon peel, a clove or two, and
some bruised allspice; just cover them with water, and add a little red
liquor. Cover them close, and stew three or four hours: when tender,
take them out, and pour the liquor upon them.
STEWED PEAS. Steep some old peas in water all night, if not fine
boilers; otherwise only half an hour. Put them into a stewpan of water,
just enough to cover them, with a good bit of butter, or a piece of beef
or pork. Stew them very gently till the peas are soft, and the meat is
tender. If it be not salt meat, add salt and a little pepper, and serve
the peas round the meat.
STEWED PHEASANTS. Stew your pheasants in a strong veal gravy. While they
are simmering, prepare artichoke bottoms cut in dice, and some chesnuts
roasted, blanched, and cut in four: let your pheasants stew till your
gravy is half wasted, then scum it very clean, and put in your chesnuts
and artichoke bottoms; season with a little beaten mace, pepper, and
salt, a small glass of white wine, and a little juice of lemon. If your
sauce is not thick enough, roll a piece of butter in flour, and let it
boil up: in case any scum arises, take it clean off; dish your
pheasants, and pour the sauce over them; garnish with lemon.
STEWED PIGEONS. See that they are quite fresh, carefully cropped, drawn,
and washed; then soak them half an hour. In the mean time cut a hard
white cabbage in slices, as if for pickling, and put it in water. Then
drain and boil it in milk and water; drain it again, and lay some of it
at the bottom of a stewpan. Put the pigeons upon it, but first season
them well with salt and pepper, and cover them with the remainder of the
cabbage. Add a little broth, and stew gently till the pigeons are
tender; then put among them two or three spoonfuls of cream, and a piece
of butter and flour for thickening. After a boil or two, serve up the
birds in the middle of the dish, with the cabbage placed round
them.--Another way is to stew the birds in a good brown gravy, either
stuffed or not; and seasoned high with spice and fresh mushrooms, or a
little ketchup.--Another way. Take your pigeons trussed as for baking;
bruise the livers, and mix them up with a few bread crumbs, parsley, and
a little lemon peel chopped small; season it with mace, nutmeg, pepper,
and salt; work all up with a piece of butter, and stuff the bellies of
your pigeons; tie up the necks and vents; then stew them with some
butter, till they are brown all over; put them into another pan that
will just hold them, with as much strong gravy as will cover them; let
them stew till they are tender, then bruise an anchovy, a shalot shred
fine, a piece of butter rolled in flour, and a spoonful of white wine;
let all boil together to a proper thickness; scum very clean; dish up,
and garnish with crisp bacon and lemon.
STEWED PIPPINS. Scoop out the core of some golden pippins, pare them
very thin, and throw them into water. For every pound of fruit, make
half a pound of refined sugar into a syrup, with a pint of water. When
skimmed, put in the pippins, and stew them quite clear. Grate some lemon
over, be careful not to break them, and serve them up in the syrup. They
make an elegant corner dish, or a dessert.--Another way. Pare your
pippins nicely, cut them in halves, and take out the cores; to a quart
of spring water, put a pound of double refined sugar, and a piece of
lemon-peel; boil it almost to a syrup; take out the peel, and put in the
pippins; boil them till they are pretty tender, then draw them to one
side of the fire, and let them stew till clear; take them out carefully
one at a time, and lay them in a china or earthen dish for use. If
golden pippins are done this way, they are very little inferior to
apricots.