Irish Stew

Ingredients

• 1 lb. of Heck or pieces of Mutton
• 2 lbs. of Potatoes
• ½ lb. of Onions
• ½ pt. of Cold Water
• 1½ teaspoonful of Salt
• 2 teaspoonful of Pepper

Method

1. 1

   Cut meat into pieces, slice onions.

2. 2

   Combine meat, onions, salt, pepper, and water in a saucepan, boil, skim, and simmer for 1.5 hours.

3. 3

   Parboil potatoes, peel, wash, and steam them.

4. 4

   Place potatoes on top of the meat and simmer for another 30 minutes.

5. 5

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board. The excerpt below is the record exactly as published.

1 teaspoonful of Salt. £ teaspoonful of Pepper. Method : — Cut rabbit in joints, wash them in warm water, dry them well, and sprinkle with a little flour. Put the dripping in a saucepan, when hot put in joints of rabbit, and brown them slightly. Peel, wash, and cut onions in rings, add to rabbit, and fry them. Drain off the dripping, add hot water to well cover the rabbit, and, if used, bacon or pork cut in strips; bring it to the boil, take off the scum and let it simmer 1 hour. Mix flour, salt, pepper and sauce in a basin, add a little water, make it into a paste, pour and stir this in with the rabbit, and let it simmer half an hour more ; stir once or twice. Turn it nicely on a hot dish, and serve. One ounce of tapioca may be used, if liked, as an extra thickening. Time, 2| hours. (2) IRISH STEW. Ingredients : — 1 lb. of Heck or pieces of Mutton. 2 lbs. of Potatoes, | lb. of Onions, | pt. of Cold Water. 1| teaspoonful of Salt. 2 teaspoonful of Pepper

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