Irish Stew (No. 1)

Ingredients

• Twelve good potatoes
• Six large Onions
• One Carrot
• Two ounces of Butter
• A little Parsley
• Pepper to taste

Method

1. 1

   Cut up the potatoes in one-inch squares; well scald and cut up the onions, chop up the carrot and parsley; boil all together in a pint of water until the vegetables are cooked, but not pulped.

2. 2

   Add the seasoning and butter fifteen minutes before serving.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 27. The excerpt below is the record exactly as published.

Twelve good potatoes. I Two ounces of Butter. Six large Onions. I A little Parsley. One Carrot. | Pepper to taste. Cut up the potatoes in one-inch squares ; well scald and cut up the onions, chop up the carrot and parsley ; boil all together in a pint of water until the vegetables SAVOURIES 47 are cooked, but not pulped. Add the seasoning and butter fifteen minutes before serving. 86. Irish Stew (No. 2). Ingredients. Three pounds of Potatoes. Three large Spanish Onions. One large Cauliflower. Two Turnips. Two ounces of Butter. One ounce of Pearl Barley. A pint and a half of Water. Pepper to taste

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