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

Mutton Stew

• 2 cups meat
• ²⁄₃ cup tomato
• 1 onion
• 1 tablespoon chopped parsley
• 2 cups potatoes
• 1 teaspoon salt
• ¹⁄₈ teaspoon pepper
• 1¹⁄₂ cups water, or more
• ¹⁄₄ cup butter, lard or beef fat
• ¹⁄₃ cup flour

Wipe the meat with a damp cloth, cut it into three-quarter-inch cubes, put it into a cooker-pail with all the other ingredients, except the fat and flour. The potatoes should be pared and cut into one and one-half-inch cubes. Bring all to a boil, boil it for five minutes and put it into a cooker for from four to six hours. Make a [brown sauce], using the fat, flour, and liquor from the stew. Heat the stew in this till boiling. Or the meat may be dredged with the flour and fried in the fat until meat and flour are brown, before being put into the cooker. If cooked meat is used, one and one-half hours in the cooker will be enough, unless the meat is very tough, in which case it may be cooked as long as raw meat. The addition of one green pepper makes a good variation of this stew.

Serves five or six persons.