Irish Stew
From The century cook book, 1894
Serves 6
Sprinkle with finely chopped parsley before serving.
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 32. The excerpt below is the record exactly as published.
rish Ste"W. Blanch three pounds of mutton chops by dipping alternately in hot and cold water, put in a stewpan and barely cover with water; let come to a boil; skim care- fully ; season with salt, parsley, mace and a few whole pepper corns, boil half an hour; then add a quart of small onions, boil half an hour longer, and add a quart of small potatoes
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