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Ragout Of Beef - Meat - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food

Ragout Of Beef - Meat - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food



Ragout of Beef



Time—2½ hours



1 lb. pieces of beef, raw or cooked, ½ pint cold water, 3 large onions, 1 teaspoonful salt, ¼ teaspoonful pepper, 1 teaspoonful chopped parsley, ½ teaspoonful chopped herbs, ½ oz. rice or pearl barley.



Peel and cut the onions into rings, cut the pieces of meat into squares, put them in a stew-pan, add all the other ingredients and then the water. Simmer for 2 hours, stirring occasionally to prevent burning.




Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen