Irish Stew

Ingredients

• i T butter
• 2 T flour
• enough water to completely cover them, about 2 c
• 2 onions cut into small pieces
• 3 potatoes, raw, cut into ^2 inch cubes
• 2 carrots sliced thinly
• salt and pepper to taste

Method

1. 1

   Cut remnants of the roast into pieces about 1 inch square.

2. 2

   Put them into a saucepan with butter and flour and brown well; then add enough water to cover, onions, potatoes, carrots, and salt and pepper.

3. 3

   Cover and cook until the potatoes are tender, adding more water as necessary.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 47. The excerpt below is the record exactly as published.

IRISH STEW BREAD AND BUTTER SPICED PEACHES TEA Irish Stevsr Cut remnants of the roast left from the preceding even- ing into pieces about i inch square. Put them into a saucepan with i T butter and 2 T flour and brown well ; then add enough water to completely cover them, about 2 c, 2 onions cut into small pieces, 3 potatoes, raw, cut into ^2 inch cubes, 2 carrots sliced thinly and salt and pepper to taste

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