Real Irish Stew

Ingredients

• 3 or 4 lbs. mutton, scrag end or neck
• Seasoning
• salt and pepper
• just enough water to cover them
• Onions
• twice the weight of potatoes that you have of trimmed meat

Method

1. 1

   Take a piece of mutton, cut it in neat pieces, removing some of the fat; season these pieces and place them in a saucepan with just enough water to cover them, and simmer gently for half an hour.

2. 2

   Pour off the liquor, cool it, and remove the fat.

3. 3

   Boil the potatoes, peel and slice them.

4. 4

   Blanch the onions, slice them, and cover the bottom of a pan with the vegetables, then layer the meat, seasoning plentifully.

5. 5

   Pour over the liquid, cover tightly, and simmer for hours.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 16. The excerpt below is the record exactly as published.

REAL IRISH STEW. 3 or 4 lbs. mutton, scrag end I Onions, or neck. | Potatoes. Seasoning. Take a piece of mutton, 3 or 4 lbs. scrag end or neck, cut it in neat pieces, removing some of the fat ; then season these pieces with salt and pepper and place them in saucepan with just enough water to cover them, and simmer this very gently for half an hour. Now pour this liquor off into a basin, and place it in another basin filled with cold water, and let it cool till the fat rises and forming a cake on the top can be entirely removed. Meanwhile boil twice the weight of potatoes that you have of trimmed meat

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