Irish Stew

Ingredients

• two pounds of the shoulder of mutton
• a pint and a half of peeled and sliced onion
• three pints of pared and sliced potatoes
• one table-spoonful of flour
• three generous teaspoonfuls of salt
• one teaspoonful of pepper
• one quart of boiling water
• one table-spoonful of minced parsley

Method

1. 1

   Cut fat from mutton, cook fat in a stew-pan until liquid fat is obtained.

2. 2

   Add onions, cook slowly for one hour.

3. 3

   Add flour and cubed mutton, stir until slightly browned.

4. 4

   Add salt, pepper, and water, simmer for 1.5 hours, then add potatoes and parsley, simmer for another 45 minutes.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 141. The excerpt below is the record exactly as published.

Irish Stew. For this stew use two pounds of the shoulder of mut- ton, a pint and a half of peeled and sliced onion, three pints of pared and sliced potatoes, one table-spoonful of flour, three generous teaspoonfuls of salt, one teaspoon- ful of pepper, one quart of boiling water, and one table- spoonful of minced parsley. VARIOUS MODES OF COOKING MEAT. 271 Cut all the fat from the mutton, and put about two ounces of it in a stew-pan and on the fire. Be careful not to put in any of the thin skin that covers the fat, as this would give the stew a strong flavor. Cook the fat slowly, until there is about four table-spoonfuls of the liquid fat. Remove all the solid matter, and add the onions to the liquid fat. Cover, and cook slowly for one hour, stirring often. At the end of that time add the flour and the lean mutton, cut into cubes. Stir over a hot part of the fire until the mixture becomes slightly browned. Now add the salt, pepper, and water. Set the stew back where it will simmer for one hour and a half; then add the potatoes and minced parsley, and simmer for three-quarters of an hour longer. Taste, to see if there be salt and pepper enough. * Brunswick Stew. This dish is a good medium for the use of the remains of a roast of mutton ; about two pounds of meat, aside from the bones, being required. The other articles needed are a pint of Lima beans, — or any kind of shelled beans will do; one quart of pared and sliced potatoes ; half a pint each of turnips and carrots, cut into dice ; one pint of tomatoes, cut fine ; one parsnip, cut fine ; two quarts of fine-shred cabbage, two quarts of water, two table-spoonfuls of flour, two of butter, two of salt, and a level teaspoonful of pepper

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