The British Cookery Book

A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

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A Plain Beef Stew

366. Cut steaks from a sirloin or tender round of beef without fat or bone, season, and put them in a pot with one quart of water to every three pounds of meat. When the whole has simmered one hour and been well skimmed, mix with it twelve potatoes, and six turnips pared and quartered; and, if liked, two onions sliced thin. If the stew appears dry, add a little boiling water; let it stew slowly till the whole is tender; serve with vegetables round. Beef stewed with parsnips only is very good.

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