Irish Stew

Ingredients

• 1/2 lb. flap (in England called brisket) of mutton
• 1 lb. of potatoes
• 2 onions
• about 1 pint warm water
• 1/2 teaspoonful salt
• 1/2 teaspoonful pepper

Method

1. 1

   Clean, pare, and parboil the potatoes; cut them into slices.

2. 2

   Skin and scald the onions, cut them into slices.

3. 3

   Cut the meat into small pieces; layer potatoes, meat, onions, pepper, and salt in a pan.

4. 4

   Add water and simmer for half an hour, then add the rest of the potatoes and simmer for another half hour.

Nutrition per serving

As published

This recipe was extracted from The school cookery book (1881), page 30. The excerpt below is the record exactly as published.

Irish Stew — Required: y2 lb. flap (in England called brisket) of mutton, or any fat scraps ; 1 lb. of potatoes ; 2 onions ; about 1 pint warm water ; y tea- spoonful salt ; % teaspoonful pepper. Clean, pare, and parboil the potatoes ; cut them into slices ; skin and scald the onions, cut them into slices. Cut the meat into small pieces ; put a layer of potatoes in the bottom of the pan, then some meat, onion, pepper, and salt ; then more potatoes, meat, onion, &c., till all the meat, onions, and salt, and half of the potatoes are in. Add the water ; simmer slowly for half an hour ; add the rest of the potatoes and simmer for another half hour. If the meat is tough it may be cooked a little longer. Irish stew may be made of cold fat meat or Australian meat, by cooking the potatoes and onions first, then letting the mixture cool, and only adding the meat to warm it thoroughly through. To vary this recipe the meat may be browned with a little dripping before stewing it. Haricot Mutton. — Required: lb. lean mutton ; Y turnip ; y2 carrot ; 1 onion ; y2 oz. dripping ; y pint warm water ; y teaspoonful browning ; y tea- spoonful salt ; 1 pinch of pepper. MEAT— STEWING. 69 Cleanse and prepare the carrot and turnip ; cut them into neat pieces ; place in boiling water for five minutes. Skin and scald the onion ; cut it into slices. Cut the mutton into neat pieces, brown them with the dripping in a stew-pan ; brown very slightly the onion. Pour away the dripping ; add the water ; simmer with the lid on for half an hour ; add the vegetables and simmer for another half hour. Five minutes before serving, add the colouring. Serve neatly with the meat and onions in the middle of the dish, and the carrot and turnip placed alternately round. Mutton with Haricot Beans.- — Required: y? lb. lean mutton; lb. haricot beans; oz. dripping; 1 pint -warm water ; J4 teaspoonful browning ; y tea- spoonful salt ; 1 pinch of pepper. Cut the mutton into neat pieces; brown them with the dripping in a stew-pan ; pour away the dripping ; add y<2, pint of warm water and simmer with the lid on for half an hour. Prepare and cook the haricot beans as directed on page 101. Half an hour before they are ready, and when the mutton has been cooked for half an hour, place the beans with the mutton, adding the other pint ofwarm water, simmer for another half hour. Beef may be cooked in the same way. Mince Collops. — -Required: *4 lb. beef ; 2 small onions; *4 oz. butter or dripping; 2 teaspoonfuls flour; J4 teacupful cold water ; 1 teaspoonful ketchup ; y teaspoonful salt ; y teaspoonful pepper. Mince finely the uncooked beef. Melt and warm the butter or dripping in a pan, put the meat in it, and beat it about with a fork, wooden spoon, or beater, till brown, but not hard. Break the flour with the water, add this and the chopped onions (previously boiled). Stew altogether for an hour, stirring frequently to pre- vent the meat going into lumps. A quarter of an 70 MEAT- STEWING. hour before serving, add the salt, pepper, and ketchup. Serve hot and garnish with small pieces of toast. Stewed Beef. — Required: lb. stewing beef; y carrot ; turnip ; x onion ; i oz. dripping ; i pint warm water; oz. flour; i dessert spoonful of ketchup; y teaspoonful salt ;

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