Irish Stew

Ingredients

• 2 lb. mutton
• Pepper
• Salt
• 8 potatoes
• 4 onions
• 3 pint hot water

Method

1. 1

   Cut mutton into chops and layer in a stew-pan with parboiled potatoes, sliced onions, pepper, salt, and hot water.

2. 2

   Cover and stew slowly for an hour, shaking occasionally to prevent sticking.

3. 3

   Serve hot.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 22. The excerpt below is the record exactly as published.

IRISH STEW. TO STEW RABBITS. 2 rabbits. 2 oz. butter. 1 oz. flour. Pepper and salt. 4 large onions. 1 table-spoonful ketchup. 1 table-spoonful vinegar. 1 pint hot water. Wash the rabbits well ; cut them in pieces, and scald them for a few minutes. Melt the butter, and fry the rabbits for a short time. When slightly browned, dust in the flour; then add the hot water. Put in the sliced onions, ketchup, vinegar, pepper, and salt to taste. Stew slowly for two hours. JUGGED HARE. 1 hare. 1 dessert-spoonful arrow- root. 1 pint water. Ketchup. 1 onion. Bunch of sweet herbs. Pepper and salt. After having skinned, cleaned, and washed the hare, cut it into pieces, and put it into a jar with the onion, herbs, water, and seasoning. Cover the top of the jar closely, so that as little steam as possible may escape, or the hare will be dry. Place the jar in a saucepan of boiling water (the water must not come to the top of the jar), and keep it constantly boiling for from three to four hours. When done, put the pieces of hare into a hash dish, skim off any fat from the gravy, and thicken it with the arrowroot. Put it into a saucepan, and let it boil ; pour it over the hare, and serve with red currant or rowan jelly separately. TO MAKE IRISH STEW. 2 lb. mutton. Pepper. Salt. 8 potatoes. 4 onions. 3 pint hot water

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