MEATS
BROWN BEEF STEW
Put on the stove a rather thick piece of beef with little fat (I usually use a piece of the neck, preferring the second cut) 4 hours before needed; add about a quart of boiling water, cover with close-fitting lid and boil gently, adding boiling water as needed to keep from burning, so that when the meat is tender the water may be all boiled away; the fat will allow the meat to brown without, burning; turn and brown on both sides; take up and make a gravy by adding flour to drippings and using water to make it the consistency of thick cream; season with salt and pepper. Salt should be added to the meat about an hour before it is done.
Sister Minnie C. Christopher, Warrensburg, Mo.
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