Irish Stew
From Blue Ribbon cook book, 1905
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 Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 19. The excerpt below is the record exactly as published.
Irish Stew—This is a nice and economical dish, and can be made from any kind of meat. Remove nearly all the fat from 2 pounds of meat, and cut it into pieces. Peel and slice 3 pounds potatoes, and also slice 1% pounds onions. Puta layer of potatoes in the kettle, then a layer of onions, then meat; pepper and salt it well, and so put inall the materials in layers. Add 1 or 2 cups stock
Cook this with the app: pantry check, scaling, and the assistant.