Irish Stew

Ingredients

• Any kind of cold meat
• an onion
• a pint of water
• a little salt
• the potatoes

Method

1. 1

   Cut the meat in slices, pepper, salt, and flour it.

2. 2

   Peel an onion, put it with the bones into a saucepan with water and a little salt; set it on the fire to stew for about an hour.

3. 3

   When the potatoes are ready, mash or crush about half of them, which add to the water and onion; then put in the meat, and let the whole stew very gently for 5 or 10 minutes.

Nutrition per serving

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 51. The excerpt below is the record exactly as published.

Irish Stew (1). — 2 Spanish onions, 3 carrots, 2 ounces butter, 3 large leeks, 3 turnips, and 6 potatoes. Cut the Spanish onions and carrots in slices, and braise them in a saucepan with the butter and a cup of water for an hour. Then add the leeks, turnips, and potatoes cut in pieces with 1 pint of boiling water. Stew the whole for half an hour, or till tender, stirring frequently. Season to taste with pepper, salt, chopped parsley, and marjoram. Irish Stew (2).— Any kind of cold meat will make Irish stew ; but mutton, either roasted or boiled, is best. Cut it in slices, pepper, salt, and flour it. Peel an onion, put it with the bones (and any gravy that may be left in the house) into a saucepan with a pint of water and a little salt ; set it on the fire to stew for about an hour. When the potatoes

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