Barrycdog
Major
- Joined
- Jan 6, 2013
- Location
- Buford, Georgia
Federal Union, Jun. 14, 1871 -- page 4
French Stew, - Cut into pieces two ro three pounds of the lean of fresh, tender beef, veal or pork, and peel and slice a quarter of a peck of ripe tomatoes. Season the whole with a little pepper and salt. Put the whole into a stew pot, and cover it close, opening it occasionally to see how it is cooking. Put no water to stew, the juice of the tomatoes is enough liquid. When the tomatoes are dissolved, stir in a piece of fresh butter dredged with flour: let it stew about a quarter of an hour longer. - When the meat is done through, have ready some bits of dry toast cut in a three cornered shape, leaving the crust off. Dip the toast for a moment in some hot water, butter it, and stand up around the inside of a deep dish. Fill in the stew and serve hot.
French Stew, - Cut into pieces two ro three pounds of the lean of fresh, tender beef, veal or pork, and peel and slice a quarter of a peck of ripe tomatoes. Season the whole with a little pepper and salt. Put the whole into a stew pot, and cover it close, opening it occasionally to see how it is cooking. Put no water to stew, the juice of the tomatoes is enough liquid. When the tomatoes are dissolved, stir in a piece of fresh butter dredged with flour: let it stew about a quarter of an hour longer. - When the meat is done through, have ready some bits of dry toast cut in a three cornered shape, leaving the crust off. Dip the toast for a moment in some hot water, butter it, and stand up around the inside of a deep dish. Fill in the stew and serve hot.
Bringing the