Irish Stew

Ingredients

• three pounds neck of mutton
• four pounds of potatoes
• one large onion
• twelve button onions
• one and a half pints of stock
• salt and pepper

Method

1. 1

   Cut neck into pieces, trim fat, wash, peel, and slice potatoes and onions.

2. 2

   Layer potatoes, meat, seasonings, and onions in a stewpan.

3. 3

   Cover with potatoes, add stock, and simmer for about two hours.

4. 4

   Do not skim; serve with chopped parsley.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 155. The excerpt below is the record exactly as published.

Irish Stew Packet Crubeens and Boxty Boiled Beef, Greens and Dumplings Braised Belfast Ham Calecannon Roast Plover and Salad Kerry Pudding Carageen in Moulds Kildare Puffs Barnbreak Devilled Bones Fruit 384 IRELAND Balnamoon Skink. Clean and cut into pieces two or three young cocks or fowls. Have one larger neatly trussed for boiling. Boil the cut fowls till the broth is as strong and good as they can make it ; but do not overboil the trussed one. Strain the broth, season it with parsley, chives, and young onions chopped, and, if in season, a few tender green peas. Add white pepper and salt, and serve the whole fowl in the tureen. Scrooch. Boil three pounds of brisket of beef, two pounds neck of mutton and a little salt in two gallons of water. Skim carefully three different times, putting in a cupful of cold water each time it boils up. Put in half a carrot, quarter of a turnip, and two pounds of onions sliced. Simmer for two hours, take out the carrot and turnip (but not the onions), and put in two pounds of potatoes sliced, some pepper, and more salt if necessary, and simmer for another hour ; give a good stir round, and pour into a tureen. It ought to be of the same con- sistency as thin porridge. Boiled Dublin Bay Haddock. Cut four or five incisions upon each side of the fish an inch deep, then put it into a deep dish, and cover well with salt. Let it remain about two hours, then put the fish in boiling water, and, if five or six pounds in weight, simmer from thirty to forty minutes ; dish it on a napkin 385 2B BANQUETS OF THE NATIONS garnished with plain boiled parsnips and parsley, and serve separately an egg or a cream sauce. The common haddock, cuts of cod, ling, halibut, and turbot, may be dressed precisely the same way. Grilled Herrings. Dry them carefully with a cloth, and make three slanting cuts on each side ; roll lightly in flour, and grill (broil) over or in front of a clear moderate fire. When cooked, sprinkle with salt, dish and garnish with parsley, and serve with mustard sauce. Mustard Sauce. Mix in a pan eight tablespoonfuls of melted butter with one tablespoonful of mustard and a pinch of pepper and salt. Bring to the boil one ounce of Indian cornflour mixed with a little milk ; strain this into the melted butter, bring to boiling point, and stir in a teacupful of thick cream. Finish with an ounce of fresh butter broken into small pieces, stirring in the one piece before adding another. Serve in a sauce-boat. If too thick add a little warmed milk. Irish Stew. Three pounds neck of mutton, four pounds of potatoes, one large onion, twelve button onions, one and a half pints of stock, salt and pepper

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