Recipes > Vegetables > Vegetables, to stew

Vegetables, to stew

Instructions

Cut some onions, celery, turnips, and carrots, into small squares, like dice, but not too small; stew them with a bunch of thyme in a little broth and butter; fry them till they are of a fine brown colour; turn them with a fork, till quite soft; if they are not done enough, put a little flour from the dredging-box to brown them; skim the sauce well, and pass it through a sieve; add a little cayenne pepper and salt; put the vegetables in, and serve them up.

Print

Print recipe/article only

Source

The Lady's Own Cookery Book (1844).


comments powered by Disqus