Hunter'S Stew With Beef And Chicken
|Stewing beef cubes||3 Pound|
|Whole bay leaves||2|
|Chicken||3 Pound, cubed|
|Butter||1⁄2 Cup (8 tbs)|
|White pepper||1⁄2 Teaspoon|
|Parsley||1⁄2 Bunch (50 gm)|
Cover beef with water; bring to boil.
Tie peppercorns, cloves, and bay leaves in cloth bag; drop into boiling beef.
Sprinkle 1 teaspoon salt and marjoram over beef; simmer 2 hours in covered kettle.
Add chicken; simmer, covered.
Peel onions and carrots; cut into rings.
Chop 2 sprigs parsley, celery, and leeks.
Put butter into pan.
Add vegetables, 1 teaspoon salt, and pepper; saute over low heat until wilted.
Chop dill and remaining parsley.
Take cloth bag out of meat; discard.
Remove meat from water.
Add wilted vegetables to meat stock; simmer until tender.
Add meat back to stock and vegetables.
Pour into serving dish; sprinkle with chopped dill and parsley.