Irish Mutton Stew

Ingredients

• 2Y« pounds of mutton
• 6 medium-sized potatoes
• 4 medium-sissed onions
• half a cabbage
• 2 even tablespoonfuls salt
• 1 even teaspoon-ful white pepper

Method

1. 1

   Place meat in a saucepan, cover with boiling water, cook 3 minutes, then drop into cold water for 5 minutes.

2. 2

   Cut into pieces.

3. 3

   Slice potatoes, onions, and cabbage.

4. 4

   Layer meat, seasoning, onions, potatoes, and cabbage in a pan, cover with boiling water, cover the pan, and bake in a medium-hot oven for 2.5 hours or until done.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 218. The excerpt below is the record exactly as published.

Irish Mutton Stew.— For this take 2Y« pounds of mutton from the forequarter (not too fat), place the meat in a saucepan, cover with boiling water, cook 3 minutes ; remove the meat, and in- stantly drop it into cold water, let it remain 5 minutes ; then take it out, cut it into lYr^nch pieces. Pare and cut into slices 6 medium-sized potatoes, 4 medium-sissed onions, cut half a cabbage into shreds. Mix 2 even tablespoonfuls salt with 1 even teaspoon- ful white peppe

Cook this with the app: pantry check, scaling, and the assistant.