Irish Stew

Ingredients

• four pounds from a breast of mutton
• half an ounce of salt
• a pinch of pepper
• a very little nutmeg
• two carrots
• two turnips
• six medium-sized onions
• three cloves of garlic
• six pepper-corns
• two bay-leaves
• two branches of thyme
• eight potatoes
• two ounces of flour

Method

1. 1

   Cut the mutton into pieces and put in a saucepan with water, salt, pepper, and nutmeg.

2. 2

   Boil, skim grease, add vegetables, and boil for an hour and a half.

3. 3

   Add boiled potatoes and flour paste, boil for ten minutes, remove parsley, and serve.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 39. The excerpt below is the record exactly as published.

three cloves of garlic, three branches of thyme, four cloves, six parsley-roots, an ounce of salt, and enough water to cover them. Boil for an hour and a half, and serve with a sauce bechamel (Art. 83), to which add some chopped parsley or capers. 240. Roast Saddle of Mutton. Take a me- dium-sized saddle of mutton, cut the flaps square and roll them up, tie some twine around the saddle, so as to give it a neat shape, season with salt and pepper, and roast it for three quarters of an hour ; remove your twine, and serve with some currant jelly. 241. Leg of Mutton en Venaison. Take a medium-sized leg of mutton, from which cut the knuckle-bone at the second joint and put it in an earthen jar with two sliced onions, a carrot, six bay- leaves, six cloves of garlic, ten cloves, ten pepper- ENTREES. 89 corns, six branches of thyme, six parsley-roots, a tea- spoonful of pepper, and a pint of vinegar. Let your mutton remain in these ingredients three days, and stir every six hours ; then take it out of the earthen jar, roast it, and serve with a sauce poivrade (Art. 95). 242. Irish Stew. Take four pounds from a breast of mutton, take off the skin and the fat, cut it in medium-sized pieces, which put in a saucepan with three pints of water, half an ounce of salt, a pinch of pepper, and a very little nutmeg. When beginning to boil, skim all the grease off carefully, add two carrots and two turnips cut in slices, six medium-sized onions peeled, and some branches of parsley, inclosing three cloves, one clove of garlic, six pepper-corns, two bay-leaves, two branches of thyme, and tie all together. Boil an hour and a half. Peel and cut in pieces eight potatoes, boil them, and add them to your stew. Mix two ounces of flour

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