Irish Stew

Ingredients

• Four pounds of meat from the neck or loin of mutton
• ten or twelve white potatoes
• six onions peeled and sliced
• a pint of good broth
• a gill of mushroom or tomato catsup
• season with pepper
• season with salt
• a little chopped parsley

Method

1. 1

   Layer meat, onions, and potatoes in a stew-pan, seasoning each layer.

2. 2

   Pour broth and catsup over all, cover, and simmer for one hour.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 20. The excerpt below is the record exactly as published.

season with salt and pepper, a teaspoonful of sweet marjoram, two teaspoonsM of sage, and half an one of sweet basil (all dried and rubbed fine), chop a mediumnsized onion, and put it over the fire in a small sauce-pan with butter the size of a large egg, stew for five minutes, pour over the bread crumbs and stir in thoroughly ; with a sharp knife make a deep incision on the long side of the leg parallel with the bone, push the dressing in making it go all through the length of the leg, skewer it at the opening where you stuffed it, season the leg with pepper and salt, dust it with flour, and roast two hours in a hot oven, keep- ing a little water in the pan to baste it with, which should be done every fifteen or twenty minutes, thicken the gravy with browned flour, put a few spoonsful over the meat when you place it on the dish, and serve the remainder in a gravy-boat To be eaten with eurrant jully. * Xutton YenisoB. Uut thin slices from a leg which has been hung for several days, season with eayenne pepper and salt, melt a quarter of a pound of butter in a frying-pan, lay in the slices, add two blades of mace, turn them once, dust in a very little flour, and stir in half a teacup of currant jellv ; stir this about until the jelly is entirely melted, add a glass of wine, boil up and serve- A few minutes is sufficient to cook it. #6 COOKERY FROM EJTERIENOB. * Hutton-Chopf Stewed. Put the chops in a Btew-pan, widi pepper and salt, and a small onion ; cover them with cold water^ and set them tver a slow fire^ and stew nntil tender ; when half done, add a gfll dt tomato catsup. They will require about an hour ; thicken the graT^ with browned flour, and pour over the meat. * Irish Stew. Four pounds of meat from the neck or loin of mutton ; peel, wash and cut in half ten or twelye white potatoes, six onions peeled and sliced ; put a layer of meat cut in chops at the bottom of your stew-pan, then a layer of onions, then one of potatoes ; season with pepper and salt and a little chopped parsley ; then another layer of meat, onions and potatoes, seasoned as before, until all are in ; pour over all a pint of good broth, with a giU of mushroom or tomato catsup

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