The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Chestnut Stew

• 2 cups raw mutton
• 2 onions
• 2 tablespoons fat
• 3 tablespoons flour
• 3 cups [blanched nuts]
• 2 teaspoons salt
• ¹⁄₄ teaspoon pepper
• Water

Wipe the meat with a damp cloth, cut it into three-quarter-inch cubes; peel and slice the onions. Dredge the meat with the flour, brown it and the onions in a frying-pan with any fat suitable for cooking. Put all the ingredients into a cooker-pail, barely cover them with boiling water, and let the stew boil five minutes before putting it into a cooker for four hours or more.

Serves six or eight persons.