191. INGREDIENTS.–2 lbs. of shin beef, 3 quarts of water, 1 pint of table-beer, 2 onions, 2 carrots, 2 turnips, 1 head of celery ; pepper and salt to taste ; thickening of butter and flour.
Mode.–Put the meat, beer, and water in a stewpan ; simmer for a few minutes and skim carefully. Add the vegetables and seasoning ; stew gently, and skim carefully. Add the vegetables and seasoning ; stew gently until the meat is tender. Thicken with the butter and flour, and serve with turnips and carrots, or spinach and celery.
Time.–3 hours, or rather more. Average cost, 3d. per quart.
Seasonable at any time. Sufficient for 12 persons.
TABLE BEER.–This is nothing more than a weak ale, and is not made so much with a view to strength, as to transparency of colour and agreeable bitterness of taste. It is, or ought to be, manufactured by the London professional brewers, from the best pale malt, or amber and malt. Six barrels are usually drawn from one quart of malt, with which are mixed 4 or 5 lbs. of hops. As a beverage, it is agreeable when fresh ; but it is not adapted to keep long.
(From Mrs Beeton’s Book of Household Management, 1861; typos Mrs Beeton’s own.)