Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Dripping | 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
- 2 tablespoonfuls of flour
- a quart of water
- a pinch of salt
- a teaspoonful of baking-powder
- a slice of bread
- 2 onions
- 2 carrots
- 2 turnips
- 1 teaspoon- ful of baking powder
- 2 salt
- two onions in rings is a more trying thing
- 7 when the dripping in the frying-pan is hot
- four ounces
- four teacupfuls of flour will be one pound
- one pound
- two teacupfuls
- eight bits
- 8 three courses
- one dish
- pepper
- salt
Directions
Materials. — i lb. shin of beef, 2 onions, 2 carrots, 2 turnips, ^ lb. flour, 4 oz. dripping (or suet), 1 teaspoon- ful of baking powder, 2 salt, i teaspoonful of pepper.
Directions. — Wash, pare, and slice the carrots and turnips, and boil them quickly for 20 minutes in a quart of water. Fry the meat (either whole, or cut into pieces) a light brown in 2 oz. of dripping, take it out and lay it in a saucepan. Slice the onions, "fry them a little, then stir in, dry, 2 tablespoonfuls of flour, until brown. Take the vegetables out of the water, and add them to the meat. Pour the water in which they were boiled into the frying-pan to brown, then add it, with the onions, pepper, and salt, to the meat and vegetables, and stew slowly for an hour and a half. The dumplings are best boiled separately, and added to the stew just before serving. They will take from twenty to thirty minutes, according to size.
Two of you had better set to work to clean the carrots and turnips. Here is a brush ; that is the best plan for roots. Brush them well, in plenty of clean water, rinse them, pare them thinly, and then slice them. Now they must be put into boiling water, with a pinch of salt, and boiled quickly for twenty minutes. Then they will be fit to add to the stew. Skinning and cutting these two onions in rings is a more trying thing. Take the onion knife and a small chopping-board, and set to work. Keep your head well back, or your eyes will water. If they should do so, put your wrists under the tap. Cold water on the wrists will cure them at once.
Wash your hands well with soap and water, and now learn how to shred suet or dripping. We have 4 oz. of dripping here ; half of it is for frying, and we will put it on to heat in the frying-pan while we shred the rest. Take a sharp old knife, and pare this lump so thinly that it curls up ; that is shredding , and it is far better than chopping, for there are no lumps in the puddings made with this.
STEWED SHIN OF BEEF, WITH DUMPLINGS. 7
When the dripping in the frying-pan is hot, try it with a small bit of bread. It should brown in one minute ; when it does so, put in the meat, and fry till brown. Take it out, place it in this stewpan, and put it aside for a few minutes. Then fry the onions till they begin to look brown, stir in with them, dry, 2 tablespoonfuls of flour, which makes them a nice brown. We will now take the carrot and turnip out of the water, and place them on the meat in the stewpan. The water, which is nicely flavoured, must be put with the onions and flour, and fried a little, then pour the contents of the frying-pan also into the stewpan, add a little salt and pepper, and let it simmer (not boil) for an hour and a half.
Now we must make the dumplings. Perhaps some of you have not a weighing-machine at home, so I will show you how to measure without one. Take an ordinary tea-cup ; this, quite full of flour, will contain four ounces, so that four teacupfuls of flour will be one pound.
To-day we want half a pound (t.e., two teacupfuls) of flour. Dripping (properly shred) is much lighter, so we will allow an extra quantity, and take a small teacupful for the 2 oz. we need. Mix this with the flour, a tea- spoonful of salt (which should always be added to raw flour), and a teaspoonful of baking-powder, thoroughly, before adding any water.
Now watch me mix these into a paste. In my left hand I have a small jug of lukewarm water ; in my right a good-sized knife, with which I make a hole in the middle of the flour, and pour a little water in gradually, stirring sharply all the time. I put only enough water to make a stiff paste ; which I now cut into eight bits, and roll into dumplings on a floured board.
Put them into a saucepan of boiling water at half-past twelve, and boil sharply until the dumplings rise to the top of the water, which will be in about twenty minutes. Then take them out, and add them to the stew.
Remember that in making a stew the meat must not boil , or it will become hard and separate from the gravy. Stewing is a very thrifty way of cooking, for nothing is wasted in a stew, every bit will become tender and nice ; while the vegetables, dumplings, and gravy so add to the value of the pound of meat, that in this way it will make a good nourishing dinner for a family, with only the addition of a slice of bread each. There are both flesh-
THREE COURSES FOR THREEPENCE,
formers, body-warmers, fatteners, and cooling salts in this one dish.
We have now plenty of time to learn the rules for boiling meat (see the end of the lesson), and then we must finish the soup.