Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Venison | 100g cooked | 158 |
| Lima Bean | 1/2 cup (85g) cooked | 108 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half pounds of fat pig pork
- one-half pounds
- one-half pounds lean beef cut into small squares
- two pieces
- three quarts
- one quart can
- one quart can of corn
- two handfuls of lima beans
- one pint shelled peas
- half head of cabbage
- one handful of pepper-corn
- a small piece of venison would be a welcome addi- tion
- one inch square
- one fowl
- five pounds
- nine pieces
- two spring chickens are even better
- four medium sized ones
- eight carrots
- one-half dozen raw tomatoes if in season
- three courses as follows
- eight little red peppers
- two old fashioned bell peppers that have gone to seed
- salt
Directions
In the first place take a pot that is going to be large enough to hold enough of the stew to at least serve each of the partici- pants twice, for I have found that as a rule they come back for the second helping. For instance, if you are going to serve thirty people, I should take one and one-half pounds of fat pig pork, salted; after cleaning and scraping thoroughly, cut it into very thin slices, the thinner the better. Then take a knuckle of veal with a few of the short ribs, fat enough to make an addition to the knuckle of a least a pound of the veal. One and one-half pounds or so of mutton, not lamb, but mut- ton, and I always preferred the brisket or the rib piece. One and one-half pounds lean beef cut into small squares, say not over one inch square. The veal and the mutton also want to be cut up. One fowl, weighing four or five pounds, and cut it up into eight or nine pieces. Disjoint it. Above all things, do not break a bone, that is, take oft the drum-sticks at the joint, and the second joint at the hip joint, remove each wing, then break the back bone into two pieces and leave the breast whole. If you have not the fowl, two spring chickens are even better. Never put a rabbit in the stew, but a partridge or a nice young squirrel, or a small piece of venison would be a welcome addi- tion. So much for the meat portion. If you have fresh par- snips, clean and slice about four medium sized ones, that would be sufficient. Potatoes are the main single ingredient, and after they are quartered or sliced, not too fine, you should have at least three quarts of them. Six or eight carrots, sliced onions sufficient to fill a two-quart basin; one-half dozen raw tomatoes if in seas
First. Sprinkle the bottom of the kettle with the sliced po- tatoes, then put in a layer of salt pork, then some one of the other vegetables alternating with the meat, duly seasoning each two or three courses as follows : Be sure to get plenty of pepper in, I usually take six or eight little red peppers and one handful of pepper-corn, and in addition to this grind a few of the pepper-corns. If you have one or two old fashioned bell peppers that have gone to seed, put them in whole, but plenty of pepper is essential. Of course, it must be salted, but you
WILUAMS PUBLIC LIBRARY ASSOCIATION 219
can always add salt but not take it out, so be careful about put- ting in too much salt.
Have a kettle that is large enough so that when all of these ingredients are put in, that not to exceed two-thirds of its capacity has been filled. Then put in pure, cold water, sufficient to cover all two, two or three inches.
Xow put it on the stove and as it comes to a boil, put it on the back of the stove so it will only simmer; above all things do not let it boil hard, but it should be kept bubbling and sput- tering away just to about a boil, practically, for fully two and one-half hours. It would be good for nothing if it is any less than this. It is better if it cooks four or five in this same way. Leave the cover off the pot so it will evaporate some, occa- sionally skimming it.
Serve it as a soup or soup-course, and you will find that if it comes on the table hot and all right that your guests will want very little else for dinner, and it is perfectly admissible to come back, like Oliver Twist, for more. — Wm. B. Mershon, Saginaw, Mich.