Irish Stew

Ingredients

• one and a half pint of cold water
• a teaspoonful of salt
• a saltspoonful of pepper
• half a dozen of potatoes
• one dozen of button onions

Method

1. 1

   Cut and trim the cutlets from the neck of mutton and place them in a stewpan.

2. 2

   Sprinkle with salt and pepper, add cold water, and bring to a boil.

3. 3

   Skim the surface and let it simmer for one hour, skimming occasionally.

4. 4

   Prepare the potatoes and onions, add them to the stew, and simmer for another hour.

5. 5

   Check if the vegetables are tender.

6. 6

   Serve the cutlets arranged in a circle on a hot dish with the sauce and vegetables in the center.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 31. The excerpt below is the record exactly as published.

Irish Stew. 1. We take the best end of the neck of mutton and cut and trim the cutlets in the same way as for " haricot mutton" (see "Entrees," Lesson No. 10, from Note I to Note 8). 2. We place the cutlets in a stewpan. 3. We sprinkle over them a teaspoonful of salt and a saltspoonful of pepper, and pour in one and a half pint of cold water. 4. We put the stewpan on the fire, and when it has come to the boil we should skim it. 5. We now draw the stewpan to the side of the fire, and let it simmer gently for one hour. 6. We must watch it and skim it occasionally and re- move all fat. 7. We take half a dozen of potatoes, wash, scrub them, and peel them. 8. We cut these potatoes in halves. 9. We take one dozen of button onions

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