Time: Altogether 3 hours.

Seasonable from May to August.

Sufficient for 8 persons.

  1. 5 lbs. of lean beef
  2. 3 slices of bacon
  3. 1/2 pint of pale ale
  4. a few leaves of white beet
  5. a few leaves of spinach
  6. 1 cabbage lettuce
  7. a little mint,
  8. a little sorrel
  9. a little marjoram
  10. a pint of asparagus-tops cut small
  11. the crust of 1 French roll
  12. salt to taste
  13. pepper to taste
  14. 2 quarts of water
  15. flour
  • Put the beef, cut in pieces and rolled in flour, into a stewpan, with the bacon at the bottom
  • Cover it close, and set it on a slow fire, stirring it now and then till the gravy is drawn
  • Put in the water and ale, and season to taste with pepper and salt
  • Let it stew gently for 2 hours
  • Strain the liquor, and take off the fat,
  • Add the white beet, spinach, cabbage lettuce, and mint, sorrel, and sweet marjoram, pounded
  • Let these boil up in the liquor,
  • Put in the asparagus-tops cut small, and allow them to boil till all is tender
  • Serve hot, with the French roll in the dish

  • Source: The Book of Household Management by Isabella Beeton (1859)

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