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Tweet Devonshire Stew
A highly variable stew or fry-up of vegetables, usually including cabbage, with meat or meat juices.
'The Family Economist' of 1848 says; "the quantity of potato, parsnip or beet-root, should be double that of either of the other vegetables, viz.:- Onions, cabbage, or greens of any sort, carrot, of any other that can be had. Mix them together, season with pepper and salt, set over the fire with two ounces of dripping." White 1932 uses just potato, cabbage and onions with butter or dripping.
Original Receipt from 'Whitstable Times and Herne Bay Herald' - Saturday 10 March 1894, p3
Devonshire Stew.- Make one ounce of dripping hot in a saucepan, add two sliced onions, and fry nice brown; sprinkle in about tablespoonful of flour, and let it brown. Add the same quantity of vinegar to give a nice sharp taste. Cut one pound of gravy beef into slices, and add it to the fried onion, &c.; add about one pint of water. Place the lid on the saucepan, let the contents nearly boil, and than simmer for about two hours. Shin of beef may be used instead of the gravy beef, but it will require to be cooked for more than three hours.
Original Receipt from 'Western Daily Press' - Friday 12 April 1940, p6
VARIOUS DINNERS FROM VEGETABLES ONLY
Devonshire Stew you should have one part of onions, one part of cabbage, and two parts of potatoes. Boil the vegetables in the usual way. and when they are cooked drain them, shred them up, and mix all together, seasoning with salt and pepper.
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1 kg Potatoes boiled and mashed
500 grams Shredded cooked cabbage and boiled
500 grams Onions finely chopped and cooked
100 grams Butter
The mashed potatoes with cabbage and onions and mix with salt and pepper and stir everything well. In a large skillet (or saucepan), melt the butter and fry the vegetable mixture until it is brown. Serve hot.
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