Recipe: French Stew

Grease the bottom of an iron pot, and place in it three or four pounds of BEEF; be very careful that it does not burn, and turn it until it is nicely browned. Set a muffin ring under the BEEF to pre[Pg 120]vent its sticking. Add a few sliced carrots, one or two sliced onions, and a cupful of hot water; keep covered and stew slowly until the vegetables are done. Add pepper and salt. If you wish more gravy, add hot water, and thicken with flour. Serve on a dish with the vegetables.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)