Latest / The History of American Food
134 Lessons from Early 19th Century American Stew
This episode wwas one for the books. So many many books.
And the reading and researching of all those recipes showed me that - once again - some of the assumptions I went in with were way off!
Chicken and dumplins... dumplin - are not typical early 19th century fare. But plenty of other stew type things are. And there are lessons in the recipes for all us modern cooks - regardless of how we cook our stew.
The biggest big deal - brown your meat! The other thing - freshen up your seasoning right before serving. Do it!
But what if it's a vegetable... a meatless stew? Well, I fear to tell you…
The skinny
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