Irish Stew

Ingredients

• Cut three pounds of the neck of beef
• cover with half a gallon of boiling water
• add a teaspoonful of salt
• 2 sliced onions
• 3 or 4 pepper-corns
• half a dozen potatoes
• a tablespoonful of butter
• thicken with the beaten yolk of an egg

Method

1. 1

   Cut beef into small pieces and simmer with boiling water, salt, onions, and peppercorns for 3 hours.

2. 2

   Add quartered potatoes and cook for another half hour.

3. 3

   Thicken with beaten egg yolk and butter rolled in flour.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 29. The excerpt below is the record exactly as published.

Irish SteTT — Cut three pounds of the neck of beef into small pieces, put in a saucepan and cover with half a gallon of boiling water, add a teaspoonful of salt, 2 sliced onions and 3 or 4 pepper-corns, and simmer gently for 3 hours. Pare and quarter half a dozen pota- toes, add to the meat, and cook half an hour longer; thicken with the beaten yolk of an egg and a tablespoonful of butter

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