Irish Stew
From Buckmaster's cookery, 1887
Use inferior pieces of meat if necessary, and add butter if mutton is not fatty.
Presented as published in 1887. 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
Nutrition per serving
794Calories
25 gProtein
172 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories794 kcal
Protein25 g
Carbohydrates172 g
Fiber25 g
Sugars46 g
Total Fat4.1 g
Saturated Fat1.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.8 g
Cholesterol7.1 mg
Sodium402 mg
Potassium3490 mg
Calcium269 mg
Iron6.1 mg
Magnesium204 mg
Phosphorus583 mg
Zinc3.2 mg
Copper1 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C156 mg
Vitamin A2.4 mcg
Vitamin E0.3 mg
Vitamin K13 mcg
Vitamin B62.6 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.6 mg
Folate251 mcg
Choline132 mg
Caffeine0 mg
Water1379 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 55. The excerpt below is the record exactly as published.
IRISH STEW. Ingredients. A Neck of Mutton. 6 Onions. Potatoes. 1. Take a neck of mutton, trim off most of the fat, and cut into as many cutlets as you have bones ; shape them, and sprinkle them with pepper. 2. Peel six moderate-sized onions ; and for every pound of meat take one pound of potatoes. 3. Blanch or parboil (which is the same thing) the vegetables sepa- rately, and cut them into slices. 4. Take a clean three-quart stewpan, and add half a pint of water or stock. 5. Arrange a layer of potatoes at the bottom of the stewpan, then cutlets, then onions ; then potatoes, then cutlets, then onions; and finish the top with a good layer of potatoes. A rasher or two of bacon or ham
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