Irish Stew

Ingredients

• a portion of the back ribs or neck of mutton
• two pounds of potatoes
• an onion or two
• about a breakfast-cupful of gravy
• pepper
• salt
• melt a little butter or dripping

Method

1. 1

   Cut the meat into cutlets, flatten them, and dip in a mixture of pepper, salt, and flour.

2. 2

   Peel and slice the potatoes.

3. 3

   In a pot, layer potatoes, meat, and onions, seasoning each layer.

4. 4

   Add gravy or water, finish with a layer of potatoes on top.

5. 5

   Stew slowly for about three hours, keeping the lid tight.

Nutrition per serving

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 15. The excerpt below is the record exactly as published.

IRISH STEW.— STOVED POTATOES. These form excellent and nutritious dishes. ' The former dish can be made from a portion of the back ribs or neck of mutton, the fleshy part of which must be cat into cutlets. Flatten these pieces of meat with a roller, and dip them in a composition of pepper, salt and flour. Peel potatoes and slice them to the extent of two pounds of potatoes for every pound of meat. An onion or two sliced into small bits will be required. Before building the materials into a goblet, melt a little Buet or dripping in it, then commence by lay- ing in the pot a layer of potatoes, which dust well with pep- per and salt, then a layer of meat sprinkled with the chop- ped onions, and so on till the goblet is pretty full. Fill in about a breakfast-cupful of gravy

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