An Economical Stew
pISBORNE housewives may like to ' JI try this French stew, which, being substantial and economical, often appears on the table of the working classes.
Ingredients: loz. butter, 2oz. flour, 4oz. pickled pork (breast) 10 potatoes, peeled, medium size, <5 small onions, l bay leaf, 2 branches of fresh parslby, 1 branch of thyme (tied in n small bundle), 11 pint of water, salt arid pepper according to taste. Melt, the butter in a saucepan till light browm, quickly add the pickled pork cut- in pieces 2in. square, brown them, put them aside. Sprinkle the flour in the melted butter, stirring with a Wooden spoon ’ill the Hour becomes light brown. Aid the water gradually, stirring till the time; then return the pickled pork to the sauce* p:M», add the potatoes, the onions splitin half and the bundle of herbs, salt and pepper. Boil slowly for 45 -minutes.
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https://paperspast.natlib.govt.nz/newspapers/PBH19331125.2.132.8
Bibliographic details
Poverty Bay Herald, Volume LX, Issue 18255, 25 November 1933, Page 10
Word Count
150An Economical Stew Poverty Bay Herald, Volume LX, Issue 18255, 25 November 1933, Page 10
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