Irish Stew
From The home cook book, 1905
Serves 3
Presented as published in 1905. 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 The home cook book (1905) by Christine Frederick, page 64. The excerpt below is the record exactly as published.
IRISH STEW When you buy your mutton for the stew have the butcher cut in between the joints, giving the effect of chops. It is useless for you to buy the loin — a waste of money and not so good a piece because of its fat. It is the scrag or neck piece you want for Irish stew, for a small stew two pounds. Slice three or four onions
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