German Stew


  • Beef, 2½ lbs.
  • water, or broth, 1 ¾ pint
  • onion, 1
  • salt, 1 teaspoon third as much pepper:


Cut into about three-inch squares, two pounds and a half of the leaner part of the veiny piece of beef, or of any joint which is likely to be tender, and set it on to stew, with rather less than a quart of cold broth or water, and one large onion sliced. When these begin to boil, add a teaspoonful of salt, and a third as much of pepper, and let them simmer gently for an hour and a half. Have ready some young white cabbages, parboiled; press the water well from them, lay them in with the beef, and let the whole stew for another hour. More onions, and a seasoning of mixed spices, or a few bits of lean bacon, or of ham, can be added to this stew when a higher flavour is desired; but it is very good without.

hour. Parboiled cabbages, 3 or 4: 1 hour.