Ragoût Irlandais (Irish Stew)

Ingredients

• Neatly trimmed cutlets
• pieces of shortbones
• layers of chopped onions
• salt
• fresh-ground pepper
• a few sliced raw potatoes
• sufficient water to cover

Method

1. 1

   Place neatly trimmed cutlets and pieces of shortbones in a stewpan with layers of chopped onions, salt, fresh-ground pepper, and sliced raw potatoes.

2. 2

   Add sufficient water to cover and boil, skimming carefully.

3. 3

   Allow to simmer for one hour.

4. 4

   Then add blanched small button onions and trimmed potatoes, cooking for another hour or until done.

5. 5

   Remove fat from the surface and serve in a casserole with chopped parsley over.

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 99. The excerpt below is the record exactly as published.

RagoOt Irlandais (Irish Stew). This very popular dish, although not included in high-class cuisine, is served in West End clubs, and is prepared as follows : Neatly trimmed cutlets and pieces of shortbones are used, placed in a stewpan with layers of chopped onions, salt, fresh-ground pejiper, and a few sliced raw potatoes, and sufficient water to cover when Entrees Volante et Mixte {Light Entrees ). 255 boiling, carefully skimmed, and allowed to simmer one hour. Then small button onions, previously blanched, are added, and sufficient trimmed potatoes, and allowed to cook for another hour or until done, all the fat removed from the surface, and served in easserole with chopped parsley over. Hot Pot. Chicken Pot Pie — Neatly jointed chicken poached with dice of lean bacon, button onions, and chervil, with sufficient white stock to cover; simmer till nearly done, thickened with arrow- root and turned into a piedisli, a few cooked mushrooms on top, and cover with duchesse potatoes and bake, or ordinary pie paste cover. Don Peclro Pot Pie — Chops or cutlets, well seasoned and sauteed a few minutes with onion and fines herbes, place in a casserole with demiglace, cover with duchesse potatoes, and bake, served thus. Lancashire Hot Pot — Neatly cut necks of mutton placed in a special hot pot basin with layers of chopped onions, salt, fresh-ground pepper

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