Irish Stew

Ingredients

• about two pounds of neck of mutton
• some clarified dripping
• the onions, cut into rather thick slices
• about a pint of warm water
• some potatoes (about two pounds)
• two carrots
• two turnips
• a stick of celery
• a tablespoonful of finely-minced parsley

Method

1. 1

   Cut up the mutton and trim off the fat.

2. 2

   Coat a stewpan with clarified dripping, add onions and meat, and fry without browning for 15 minutes.

3. 3

   Remove meat, stir in flour, add warm water, replace meat, cover, and cook in a moderately hot oven.

4. 4

   After an hour, add diced potatoes, carrots, turnips, and celery, and simmer for another hour.

5. 5

   Serve meat in a circle with vegetables and pour sauce over.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 120. The excerpt below is the record exactly as published.

Irish Stew. Cut up about two pounds of neck of mutton (either the middle or scrag end) and trim off the superfluous fat. Coat a stewpan with some clarified dripping and put in the onions, cut into rather thick slices, and the meat, and fry without browning for a quarter of an hour; then remove the meat and stir in the flour, and when mixed with the fat in the pan add about a pint of warm water ; replace the meat, cover the stew- pan and put it into a moderately hot oven. Cut up some pota- toes (about two pounds) into quarters, and two carrots, two turnips and a stick of celery into rather large dice-shaped pieces, and after the stew has cooked for an hour put in the vegetables and let it simmer for another hour, or rather longer, according to the temperature of the oven. Dish up the meat in a circle with the carrot and turnip in the middle, and put the potatoes round the dish; add a tablespoonful of finely- minced parsley

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