[Sca-cooks] Beef stew- redaction question

[Terry Decker]

Looking at the recipe, it doesn't say how much meat per loaf of bread.  Just
as a starting point, I would think 4 ounces or less per pound of meat.

Rather than the store bought stuff, I would get some hardrolls from the
local French bakery (having one available) or bake my own.   I think getting
some better bread will help, even if it doesn't solve the problem.

Bear


-----Original Message-----

Well, we were making enough for two people, so I was
using a half pound of bread to the available meat.
Can't really see that more bread would help, but I can
try it next time.....

I was thinking that maybe the texture of a modern soft
whole wheat loaf might be the problem- maybe a harder,
drier bread?

Phlip