Irish Stew
From The official handbook for the National Training School for Cookery, 1891
For more potatoes, parboil and add them an hour before serving.
Presented as published in 1891. 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 official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 36. The excerpt below is the record exactly as published.
IRISH STEW. Average cost of an " Irish Stew?9 INGREDIENTS. d. 2 lbs. of potatoes 2 1 lb. of the scrag end of mutton 8 1 lb. of onions ( Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.