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Roll the beef up tight, fasten it with small skewers, put a cloth over it, bandage the cloth with tape, put the beef into the stewpot, cover it with water to the depth of an inch, boil gently six hours; take it out of the water, place it on a board without undoing it; lay a board on top of the beef, put a fifty pound weight upon this board, and let it remain twenty-four hours.
Somewhere in the middle distance of his mind he was sorry that this tranquil morning was over, just as below in the darkness of it there ran those streams of yearning and of horror, but all his ordinary work-a-day self was occupied with the immediate prospect of the stewpot. It was some sort of a ragout, he knew, and he lusted for it.
The sheep person helped her off; and they stood throwing each other sentences all sprightful and sagacious for a while. And then this feathered Jackson flies up in his saddle and raises his little stewpot of a hat, and trots off in the direction of his mutton ranch.
"Good thing I was here when he come, or he'd be cut up and in the stewpot. Monitaya's a good skate, but he sure is poison to anything Peruvian, and soon as Hozy begun to try to talk he got wise and dang near bumped him off. I got him to cool down some, and he believes Hozy's tellin' the truth, but even at that they got Hozy tied up like a dog. Come look at him."
When the black is removed, wipe them clean, and polish with glass, not sand-paper. BRISKET OF BEEF, if intended to be stewed, should have that part of it put into a stewpot which has the hard fat upon it, with a small quantity of water. Let it boil up, and skim it well; then add carrots, turnips, onions, celery, and a few pepper corns.
Ram mutton is very strong flavoured, the flesh is of a deep red, and the fat is spongy: wether mutton is the best. MUTTON BROTH. Soak a neck of mutton in water for an hour, cut off the scrag, and put it into a stewpot, with two quarts of water. As soon as it boils, skim it well, and simmer it an hour and a half.
LAMPREY. To stew lamprey as at Worcester, clean the fish carefully, and remove the cartilage which runs down the back. Season with a small quantity of cloves, mace, nutmeg, pepper, and allspice. Put it into a small stewpot, with beef gravy, port, and sherry. Cover it close, stew it till tender, take out the lamprey, and keep it hot.
Thus, it might happen to any of us, at some social juncture, to remark gaily, "Of the content of the King of the Cannibal Islands' Stewpot I am content to be ignorant"; or "Not content with measuring the cubic content of my safe, you are stealing the spoons."
A dresser stood against the wall, on the floor by the oven was a frayed rug, and most important of all, to Michael's mind, was a big stewpot that stood on the top of the oven. From time to time a fat, comfortable Frenchwoman bustled in, and took off the lid of this to stir it, or placed on the dresser a plate of cheese, or a loaf of freshly cooked brown bread.
We strolled home together, and he welcomed the idea of sharing a dinner we should cook ourselves in the tiny Knightsbridge flat. "Stewpot evenings," he called these occasions.
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