Irish Stew

The handbook of household management ... · Tegetmeier, W. B. · 1894

Source: The handbook of household management and cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

stew base

pieces of mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
sliced potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
water ↝ Water, tap [Tap water]

for finishing

small potatoes, partially boiled ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]

Instructions (6)

Place in a stew-pan alternate layers of pieces of mutton and sliced potatoes and onions, with pepper and salt.
Barely cover the ingredients with water.
Allow the whole to stew for some hours.
If a large quantity of potatoes are required, it is desirable to partially boil some small ones and place them on the top of the stew half an hour or more before serving.
This will allow them to become perfectly cooked and acquire the flavour of the stew.
If too many potatoes are added at first, so much water is required to cover them that the stew is spoiled.

Original Text

Irish Stew is a popular dish; it is usually made by placing in a stew-pan alternate layers of pieces of mutton and sliced potatoes and onions, with pepper and salt, barely covering them with water, and allowing the whole to stew for some hours. If a large quantity of potatoes are required, it is desirable to partially boil some small ones and place them on the top of the stew half an hour or more before serving, as they then become perfectly cooked and acquire the flavour of the stew. If too many potatoes are added at first, so much water is required to cover them that the stew is spoiled.

Notes

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