Irish Stew
From The book of plain cooking, 1904
Do not frequently remove the lid to retain steam.
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 20. The excerpt below is the record exactly as published.
Irish Stew Irish stew is always much nicer if you have the stock of boiled mutton in which to cook it. The middle of the neck is the best for this dish, for it is not fat, and is also cheaper than the best end of the neck or loin. You require plenty of potatoes and onions, or the stew is flavourless. When you have cut the piece of meat in pieces ready for stewing, put them to PLAIN COOKING 69 soak for a short time in salt and water, and then place in the saucepan, in which you have previously put the amount of stock adequate to the stew required, a layer of potatoes and onions, and a sprinkling of sweet herbs and parsley, then the meat with pepper
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