A Genuine Irish Stew

Name: A Genuine Irish Stew
Ingredients: two pounds of chops; as many potatoes as will amount to twice the weight of the meat; eight large onions sliced

From Standard Paper-Bag Cookery, 1912

Use a large wooden cooking dish.

Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 30. The excerpt below is the record exactly as published.

A Genuine Irish Stew. — Cut two pounds of chops from the best end of a neck of mutton, and pare away nearly all the fat. A portion of the breast may be cut into squares and used, but a neck of mutton is the best joint for the purpose. Take as many potatoes as will amount after peeling to twice the weight of the meat. Slice them with eight large onions sliced

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