Irish Stew

Ingredients

• Take the remains of the neck of mutton
• six or eight onions
• take twice the weight of the meat in pared potatoes

Method

1. 1

   Trim the fat from the meat and cut it into pieces.

2. 2

   Boil the potatoes for a quarter of an hour, drain, and slice.

3. 3

   Season the meat with pepper and salt, simmer in cold water for half an hour.

4. 4

   Remove grease, layer potatoes and onions in a pan, add meat, cover with more potatoes and onions, pour on the liquor, and simmer for an hour and a half.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 90. The excerpt below is the record exactly as published.

Irish Stew. Dry Toast. Potatoes. Honey. Wyvern Puddings. Brown and White Bread Cheese. and Blitter. Milk Toast. Marketing. For the Day.— Two pounds of Crimped Skate ( see January 10th). If it seem as though there would not be enough mutton for dinner, an additional scrag end of the Neck of Mutton may be bought ; Potatoes. For To-morrow.— A Tin of Sardines ; four Sheep’s Kidneys, fine, plump, and perfectly fresh ; half a pound of Bacon (if not in the house) ; one tin of pre¬ served Tomatoes ; Muffins. (See Marketing, January 29th.) Breakfast. — Savoury Eggs (January 1st) ; Potted Pheasant (see Remarks on Potted Grouse, Marketing, January 7th) ; Milk Toast (June 17th). Luncheon. — Australian Meat, cold (February 4th) ; Baked Potatoes (May 4th) ; Stewed Prunes (February 27th). Dinner. — Skate, with Brown Butter Sauce (February 12th). Irish Stew. — Take the remains of the neck of mutton : there will probably be about three pounds. Trim away very nearly all the fat, cleanse the scrag end of the neck, and cut the meat into pieces convenient for serving. Weigh the trimmed meat ; pare some potatoes, and take twice the weight of the meat in pared potatoes. Take also six or eight onions

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