Irish Stew

Ingredients

• about four pounds of potatoes
• five large onions
• about three pounds of neck or loin of mutton
• a little pepper
• a little salt

Method

1. 1

   Cut off excess fat from the mutton.

2. 2

   Slice potatoes and boil for 15 minutes.

3. 3

   Slice onions into rings.

4. 4

   In a stew-pan, layer potatoes and onions, season with pepper and salt, then add a layer of meat.

5. 5

   Repeat layering, ensuring the top is moistened with water.

6. 6

   Cover tightly and simmer for about three hours without lifting the lid.

Nutrition per serving

As published

This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 75. The excerpt below is the record exactly as published.

Irish stew. Irish stew has the following strong points in its favour as a dish for cold weather : — First, it retains the 142 PRACTICAL HOME COOKERY. heat for a long time ; secondly, it contains a considerable amount of fat ; and thirdly, which makes it a desirable dish for all weathers, it is probably the most economical dish ever sent to table. The best joint for making Irish stew is neck of mutton. First cut off nearly all the fat, the reason being that when mutton is boiled the fat swells enormously. The fat that is cut off will make an admirable suet pudding — another dish adapted for cold weather — that can be flavoured with grated lemon-peel. Then pare about four pounds of potatoes, and cut them into slices, and allow them to boil for about a quarter of an hour ; by this means the water contained in the potatoes will be extracted, and all water held in roots is far from wholesome. Next slice up five large onions, cutting them crossways, so that circular rings fall in slicing. Next take a good-sized stew-pan — an enamelled one is best — and cover the bottom with slices of potato and onions ; add a little pepper

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