Beef and onion stew with dumplings and herbs. In some versions the herbs, parsley and thyme, are added to the stew, in others to the dumplings. The association with Lancaster, and in Byron 1914 with Hertfordshire, is not known.
Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)
14. LANCASTER STEW (Hertfordshire)
Fry two large onions light brown; mix a tablespoon of flour and fry it; add a quart of thin stock or water, and a tablespoonful of vinegar. Cut two pounds of gravy beef or skirting into pieces, add them, let simmer for three hours; an hour before serving drop in some savoury balls, made with half a pound of flour, teaspoonful of baking powder, the same of salt, half of pepper, parsley, thyme, half an onion chopped, three tablespoonfuls of suet, mixed with water. Dish the meat in centre with balls around.
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