Irish Stew

Ingredients

• Cut in pieces between the joints two pounds of the scrag of mutton
• Slice three medium-sized onions
• add one and a half quarts of water
• Add a teaspoon of salt
• a half saltspoon of pepper
• have ready as many potatoes as you need

Method

1. 1

   Fry onions in their own juice, then add the mutton and water.

2. 2

   Bring to a boil, then simmer for two hours.

3. 3

   Skim fat from the gravy, slice potatoes, and lay them over the meat to cook by steam.

4. 4

   Cover closely while cooking.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 98. The excerpt below is the record exactly as published.

Slice three medium-sized onions in an iron saucepan, set over the fire well covered, and let the onions fry in their own juice, stirring and watching them that they may not bum. When they are done, lay in the meat and add one and a half quarts of water. Let the mixture come to a boil, and now upon further action the success or failure of your stew depends. Watch every minute or so till you find the spot on the range where the mixture will just simmer, no more — sim- mering is a slight motion, or sizzling, at one side of the sauce- pan. Add a teaspoon of salt, a half saltspoon of pepper, and let the meat cook two hours well covered. At the end of that time have ready as many potatoes as you need. Skim ali the 172 MR8. SESLT'S COOK BOOK fat f rom the gravy. Cut up two potatoes in thin slices. These are to break and thicken the gravy. Then lay the others over the meat, cutting them in two if they are large. Do not mind if the gravy is not enough to cover the potatoes. It would be only broth if it were to do that. They are to cook by steam. Irish stew

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