AN IRISH STEW

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Time: Cook: 120 min Total: 120 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

two pounds of small thick mutton cutlets with or without fat, according to the taste of the persons to whom the stew is to be served
four pounds of good potatoes, weighed after they are pared; slice them thick ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
pepper, 1/2 oz. ↝ Spices, pepper, black [Spices and Herbs]
salt, 1 oz. ↝ Salt, table, iodized [Spices and Herbs]
three quarters of a pint of cold water ↝ Water, tap [Tap water]
some minced onion ↝ Onions, raw [Vegetables and Vegetable Products]

Instructions (10)

Slice the potatoes thick.
Put a portion of the sliced potatoes in a layer into a large thick saucepan or stewpan.
Season the mutton well with pepper.
Place some of the seasoned mutton on the potatoes.
Cover the mutton with another layer of potatoes.
Continue layering mutton and potatoes in the same manner, reserving plenty of potatoes for the top layer.
Pour in 3/4 pint of cold water.
When the stew begins to boil, add 1 oz. of salt.
Let it simmer gently for two hours.
Serve very hot.

Original Text

AN IRISH STEW.

Take two pounds of small thick mutton cutlets with or without fat, according to the taste of the persons to whom the stew is to be served; take also four pounds of good potatoes, weighed after they are pared; slice them thick, and put a portion of them in a flat layer into a large thick saucepan or stewpan; season the mutton well with pepper, and place some of it on the potatoes; cover it with another layer, and proceed in the same manner with all, reserving plenty of the vegetable for the top; pour in three quarters of a pint 243of cold water, and add, when the stew begins to boil, an ounce of salt; let it simmer gently for two hours, and serve it very hot. When the addition of onion is liked, strew some minced over the potatoes.

Mutton cutlets, 2 lbs.; potatoes, 4 lbs.; pepper, 1/2 oz.; salt, 1 oz.; water, 3/4 pint: 2 hours.

Obs.—For a real Irish stew the potatoes should be boiled to a mash: an additional quarter of an hour may be necessary for the full quantity here, but for half of it two hours are quite sufficient.

Notes

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