Irish Stew
From The handy dictionary of cookery, 1890
Scotch method involves slicing potatoes and adding more water.
Presented as published in 1890. 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 The handy dictionary of cookery (1890) by Mary A. Everard, page 56. The excerpt below is the record exactly as published.
Irish Stew. Take one pound of mutton. Remove every particle of fat ; cut it into neat pieces ; put it into a saucepan with pepper and salt. Skin and scald an onion ; cut it in rings ; add it. Lay over this as many whole parboiled potatoes as the saucepan will take. Pour in half a pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.