Lobscouse (new england)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Salt pork; cubed |
| 1 | cup | All-purpose flour |
| 1 | teaspoon | Black pepper |
| pinch | Cayenne pepper | |
| 4 | cups | Cubed bottom-round beef |
| 4 | larges | Onions; sliced |
| 1 | quart | Or more boiling beef stock |
| 4 | cups | Cubed potatoes |
| 4 | cups | Cooked & cubed corned beef |
| Optional: 2 or 3 anchovy fillets and/or Worcester- shire sauce to taste | ||
Directions
Fry the salt pork until crisp in a Dutch oven or heavy iron pot.
Remove with a slotted spoon and set aside.
Mix the flour with the pepper in a paper bag. Add the fresh beef cubes and shake to coat them before quickly browning in the pork fat, adding more fat or oil if needed. Remove beef as it is browned and add to the reserved salt pork cubes. Lightly brown the onions in the same fat.
Return beef cubes and pork to the pot, cover with broth, and simmer until beef is barely tender, about 30 minutes. Add potatoes and corned beef and simmer 30 to 45 minutes more. Halfway through, taste for seasoning and, if salt is needed, add anchovies. For a heftier taste, add Worcestershire sauce.
Originally in _Good Maine Food_ Marjorie Mosser, 1939 Reprinted in _I Hear America Cooking_ Betty Fussel, 1986 Viking Press ISBN 0-670-81241-2 Typos by Jeff Pruett Submitted By JEFF PRUETT On 07-06-95