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2
1-1/2
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4
6
6
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4
10
1
2
10
12
2
2
1/2
5
1
2
2-1/2
1/2
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#
#
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oz
oz
oz
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oz
oz
#
#
oz
oz
T
t
#
T
t
t
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Beef (1)
Chicken (2)
-- Options (3)
Kidneys
Tongue
Sweetbreads
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Bacon, smoked
Onions
Carrots
Potatoes (4)
Mushrooms
Artichoke Hearts (5)
Butter
Thyme sprig
Nutmeg
Cloves
Peas, frozen
Lemon Juice
Salt
Pepper
-- Serve With
Green Dumplings
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The variety of ingredients and the nutmeg spicing harken back to
Medieval times, but it would have had to be made with turnips instead of
potatoes then. As with other traditional dishes, exact ingredients and
proportions are flexible.
Prep - (1-1/4 hrsr)
- Trim the BEEF of any excess fat and cut into slices
about 1/4 inch thick and about 1-1/4 inches square. Put the
beef in a pan with cold water to cover well and bring to a boil
for just a minute, then drain and rinse. This will improve the color
of the stew.
- Trim CHICKEN meat as needed, and cut into chunks about 1-1/2
inches on a side.
- If using, place KIDNEYS, cut into 3/4 inch cubes. Place in a
saucepan with salted water to cover well and bring to a boil for 1
minute. Strain and rinse. 6 ounces raw will yield 4 ounces.
- If using, place SWEETBREADS in a saucepan with water to cover
and juice of 2 lemons (or 2 t Citric Acid). If using lemons, toss in
the peels too. Bring to a boil and simmer 10 minutes. Drain and cool.
Cut into 3/4 inch cubes.
- If using, place TONGUE into a pot with water to cover well.
Bring to a boil and simmer until done (1-1/4 hr for pig tongue 1 hour
per pound weight for beef) drain, cool and peel skin (if beef). Cut
into about 3/4 inch cubes.
- Chop BACON small.
- Cut ONIONS in half lengthwise, then slice medium crosswise.
Peel CARROTS and cut into pieces about 1/2 inch on a side. Mix.
- Peel POTATOES and cut into about 1 inch cubes. Place in a
saucepan with water to cover, bring to a boil and simmer until just
cooked through.
- Slice MUSHROOM stems flush with the caps. Cut caps in half
if large, quarters if huge.
- Cut ARTICHOKE HEARTS into squares about 1 inch on a side.
Fry in butter, tumbling for about 6 minutes. You will see some
browning.
- Grind NUTMEG fine.
Run - (2 hrs)
- In an 8 quart heavy bottomed pot, spread the Onion mix. On
top spread the Beef, Bacon, Kidneys. and
. Add 2-1/2 t Salt, 1/2 t Pepper, the
Nutmeg, Cloves. Lemon Juice and Thyme.
Pour in enough water to just cover. Bring to a boil, turn down the
heat and simmer slowly, covered for about 45 min.
- Stir in the Chicken, Sweetbreads. pre-cooked
Tongue and Mushrooms. Add water only if needed to just
about cover (don't try to cover the floating mushrooms). Bring back
to a boil and simmer another 45 min or until the beef is tender.
- Taste for salt and pepper. Stir in Potatoes and bring back
to a boil. Stir in the Peas, and by time you can get it back
to a boil, it's done.
- Strain the liquid and set the solids aside. At this point I usually
transfer the solids to a slow cooker for serving. Most of them, anyway -
my biggest slow cooker is only 5 quarts.
- De-fat the liquid (using your gravy separator). If you have too much
boil it down to the amount and consistency you want. You can thicken
the sauce with some blonde roux if you wish. The pattern recipe did
this, but served "family style" on a shallow platter with the
thickened sauce to be pored over. I serve buffet style out of a slow
cooker, so a more liquid sauce is better.
- This dish reheats very well, but the peas quickly loose their bright
green color. If making ahead, reserve the Peas until you have
reheated.
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