brown stew: difference between revisions
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#*: '''Brown stew''' and [[Irish stew]] were among the dishes that appeared each week on the nursery menu. |
#*: '''Brown stew''' and [[Irish stew]] were among the dishes that appeared each week on the nursery menu. |
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# {{label|en|cookery|Caribbean|Jamaica}} A stew cooked or served with a brown-coloured [[sauce]] |
# {{label|en|cookery|Caribbean|Jamaica}} A stew cooked or served with a brown-coloured [[sauce]] |
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#* |
#* {{quote-book|en|year=2008|author=B. W. Higman|title=Jamaican Food: History, Biology, Culture|page=324|publisher=University of the West Indies Press|isbn=9789766402051 |
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|passage=Increasingly preferred was the method known as '''"brown stew"'''. Sullivan had recommended adding a brown [[gravy]] to [[broiled]] [[kingfish]] and stewing [[junefish]] in a brown sauce, thickened with flour.}} |
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#* '''2013''', David Daley and Gwendolyn Daley, [http://books.google.com/books?id=Qd6dBAAAQBAJ&pg=PA1 "No. 6: Brown Stew Chicken"] ''Caribbean Cookery Secrets: How to Cook 100 of the Most Popular West Indian, Cajun and Creole Dishes'' (Little, Brown; {{ISBN|9780716023142}}: |
#* '''2013''', David Daley and Gwendolyn Daley, [http://books.google.com/books?id=Qd6dBAAAQBAJ&pg=PA1 "No. 6: Brown Stew Chicken"] ''Caribbean Cookery Secrets: How to Cook 100 of the Most Popular West Indian, Cajun and Creole Dishes'' (Little, Brown; {{ISBN|9780716023142}}: |
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#*: '''Brown Stew''' is simply a meat/fish dish in gravy. |
#*: '''Brown Stew''' is simply a meat/fish dish in gravy. |
Revision as of 21:56, 15 December 2022
English
Noun
brown stew (countable and uncountable, plural brown stews)
- (cooking, dated) A stew in which the meat is browned before being added
- 1916, Mary Emma Williams and Katharine Rolston Fisher, Elements of the theory and practice of cookery; a textbook of domestic science for use in schools (New York & London: Macmillan) p.172:
- For a brown stew, the meat and sometimes the vegetables are browned in hot fat before being simmered
- 1940s, "Me Boys, Have You Any Complaints?"; printed in Jerry Silverman Songs of the British Isles (2012: Mel Bay Publications). →ISBN p. 44:
- 1959 October 21, Kevin Boland, "Written Answers. - Army Scale of Rations." Dáil Éireann debates Vol. 177 No.1 p.69 cc.54–56:
- The menu in respect of each day of the week ended 11th September, 1959, for a Dublin Barracks was as follows:— ... [Date] 9-9-59 ... [Dinner] Brown Stew [etc.]
- 2012 October 11, "Famous faces feature in cathedral’s new cookbook", Kilkenny People:
- There’s everything from Eva Holmes’ piquant salad dressing or Edward Hayden’s lemon and thyme stuffing, to Mrs Cusack’s brown stew or Antonia Bottoni’s Cape Malay chicken curry.
- 2014, Sam Miller, A Strange Kind of Paradise: India Through Foreign Eyes (Random House: →ISBN p. 33:
- Brown stew and Irish stew were among the dishes that appeared each week on the nursery menu.
- 1916, Mary Emma Williams and Katharine Rolston Fisher, Elements of the theory and practice of cookery; a textbook of domestic science for use in schools (New York & London: Macmillan) p.172:
- (cooking, Caribbean, Jamaica) A stew cooked or served with a brown-coloured sauce
- 2008, B. W. Higman, Jamaican Food: History, Biology, Culture, University of the West Indies Press, →ISBN, page 324:
- 2013, David Daley and Gwendolyn Daley, "No. 6: Brown Stew Chicken" Caribbean Cookery Secrets: How to Cook 100 of the Most Popular West Indian, Cajun and Creole Dishes (Little, Brown; →ISBN:
- Brown Stew is simply a meat/fish dish in gravy.
Antonyms
- (stew in which the meat is browned before being added): white stew