Exeter Stew Recipe
Ingredients
| Lean beef | 1 1/2 Pound | |
| Dripping | 1 1/2 Ounce | |
| 3 medium-sized onions | ||
| Flour | 1 1/2 Ounce | |
| Vinegar | 1 Teaspoon | |
| SAVOURY BALLS | ||
| Flour | 4 Ounce | |
| Powder | 1/4 Teaspoon | |
| 1 1/2 oz. finely-chopped suet | ||
| Chopped parsley | 1 | |
| Mixed herbs | 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Egg or milk | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Wipe the meat and remove all the fat.
Cut the meat into pieces about 2 in by 2 1/2 in Heat the fat in a stewpan until smoking hot and fry the meat until brown.
Remove the meat and fry the sliced onions.
Then add the flour and cook, stirring until brown.
Add 1 1/4 pt water and bring to the boil, stirring constantly.
Simmer for a few minutes.
Add the vinegar and seasoning, return the meat and simmer gently for about 2 hr Mix the ingredients for the savoury balls together, bind with the egg or milk into a stiff mixture and make into 12 balls.
Bring the stew to boiling-point about 30 min before time for serving and drop in the balls.
Simmer for the remainder of the time.
Pile the meat in the centre of a hot dish, pour the gravy over and arrange the balls neatly round the base.
Cut the meat into pieces about 2 in by 2 1/2 in Heat the fat in a stewpan until smoking hot and fry the meat until brown.
Remove the meat and fry the sliced onions.
Then add the flour and cook, stirring until brown.
Add 1 1/4 pt water and bring to the boil, stirring constantly.
Simmer for a few minutes.
Add the vinegar and seasoning, return the meat and simmer gently for about 2 hr Mix the ingredients for the savoury balls together, bind with the egg or milk into a stiff mixture and make into 12 balls.
Bring the stew to boiling-point about 30 min before time for serving and drop in the balls.
Simmer for the remainder of the time.
Pile the meat in the centre of a hot dish, pour the gravy over and arrange the balls neatly round the base.
Chef
