Irish Stew

Ingredients

• about four pounds of potatoes
• five large onions
• about three pounds
• pepper
• salt

Method

1. 1

   Cut potatoes into slices and boil for about 15 minutes.

2. 2

   Slice onions into rings.

3. 3

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

4. 4

   Cover and cook until tender.

Nutrition per serving

As published

This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 76. 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 heat for a long time ; secondly, it contains a con- siderable amount of fat ; and thirdly, which makes it a desirable dish for all weathers, is, 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. First 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 and salt, and then cover this with a layer of meat, the quan- tity required being about three pounds

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