Another Irish Stew
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Irish Stew can be kept hot after cooking without spoiling.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 152. The excerpt below is the record exactly as published.
Another Irish Stew. — Use the short curved bones of a neck of mutton, putting the actual scrag end in the stock-pot, and reserving the best end for another dish. Allow one bone or two bones for each person, and allow twice the weight of pared and sliced potatoes to the weight of the mutton. Do not cut up the mutton, only divide the bones. Put a layer of the potatoes at the bottom of a stewpan, then a layer of sliced onions, then the mutton, which must be well peppered
Cook this with the app: pantry check, scaling, and the assistant.