Irish Stew

Ingredients

• from two to three pounds of chops from the best end of a neck of mutton
• a dozen or more large potatoes
• pepper
• salt
• sliced onion
• bits of turnip
• bits of carrot
• a pint and a half of broth or water

Method

1. 1

   Layer quartered or sliced potatoes in a saucepan, cover with seasoned meat, and alternate layers of vegetables and meat.

2. 2

   Pour in broth or water, cover, bring to a boil, and simmer for two and a half hours.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 750. The excerpt below is the record exactly as published.

Irish Stew.— Take from two to three pounds of chops from the best end of a neck of mutton, or the same weight of the breast. If from the breast, stew the meat, cut into small pieces, before putting it with the vegetables, for an horn-, and take ofE the fat from the gravy. Pare a dozen or more largo potatoes (floury ones), put a thick layer of them, quartered or sliced first, into a saucepan, and cover them with meat well seasoned with pepper and salt. Over this strew sliced onion, bits of turnip and carrot, if liked, and fill up with alternate layers of vegetables and meat until all be used. The seasoning must not be forgotten, or the stew will bo insipid. A little mushroom ketchup is an improvement. Pour in a pint and a half of broth or water

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