Sandboy's Irish Stew

Ingredients

• a fine neck of mutton
• five or six onions
• a dozen and a half of peeled potatoes
• a pint of this stock
• pepper and salt to taste
• a little mushroom ketchup
• two dozen oysters

Method

1. 1

   Cut best chops from mutton neck, soak remaining part in cold water, and simmer for 3-4 hours.

2. 2

   Strain stock, skim fat, and add onions and reserved chops.

3. 3

   Add potatoes and season.

4. 4

   Simmer for 2 hours, adding more potatoes if needed.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1704. The excerpt below is the record exactly as published.

Sandboy's Irish Stew. — From a fine neck of mutton cut off the best chops, trim as much of the fat as is necessary, and put them away; soak the remaining part of the neck in cold water, and wash clean ; put the whole into a saucepan with just enough water to cover it, and let it simmer gently for three or four hours ; strain it into a basin, and when cold skim off the fat. Take a pint of this stock, put it into a saucepan with five or six onions, lay the chops which you had put by over them, put in a dozen and a half of peeled SAN (824) SAN potatoes, and pepper and salt to taste, and let the whole simmer gently for two hours ; if more potatoes are required, not to be done so much, put them in half an hour before serving. It is an improvement to put in a little mush- room ketchup or two dozen oysters

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