Cover 3 to 5 pounds of chuck, rump, round of beef with equal parts of vinegar and water. Add a few bay leaves, a dozen whole cloves, a teaspoonful of whole black peppers, and a peeled onion. Let the meat stand in the vinegar for 1 to 3 days in a cool place, turning it so that it will pickle evenly. Remove the meat from the liquid and brown in hot fat in a heavy kettle. Then slip a rack under the meat to keep it from sticking to the pot, add 1cup or less of the pickling liquid or water, cover with a close-fitting lid, and cook slowly for 2 to 2½ hours, or until the meat is tender. Make ginger snap gravy (p. 27) and serve with the meat.
THERE'S NOTHING more tasty than a piping hot, perfectly cooked stew. The toughest and cheapest cuts of meat make excellent stews. Also, many small pieces of tender meat are just right for stewing.
Some stews are made of all meat, some are part meat and part vegetables. For 5 to 6 generous servings, 2 pounds of lean raw meat without bone makes a good all-meat stew. Browning the meat gives it richer flavor. For meat and vegetable stew, combine meat and vegetables in any desired proportion. Vegetables are at their best when cooked quickly, so do not add them until the meat is almost if not altogether tender.
Once a stew is made there are many simple attractive ways to serve it. For variety, try a savory stew in a border of riced potatoes, flaky rice, or with dumplings; as filling for hot biscuits in meat shortcake; scalloped with macaroni or spaghetti; or as meat pie under a lid of biscuits, pastry or mashed potatoes.
In the recipes that follow, the quantities of lean, raw meat called for do not include bone or excess fat.
For a stew, select beef or veal neck, plate, brisket, flank, or shank; or lamb shoulder, neck, flank, or shank. Cut about 2 pounds of lean raw meat into inch cubes and sprinkle with salt, pepper, add flour. Brown in 2 to 3 tablespoons of fat. and add a sliced onion. Add water to cover, put a lid on partly, and cook slowly until the meat is tender. Lamb or veal will probably cook tender in 1½ to 2 hours; beef may need 2½ to 3 hours. If the stew is not thick enough by the time the meat is tender, mix 1 to 2 tablespoons flour to a smooth paste with an equal quality of cold water. To the paste add several spoonfuls of the stew, then stir the mixture into the rest of the stew and cook until smooth and thickened. Season to taste with salt and pepper, and add chopped parsley if available.
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