Mutton Stew

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
5.0 – 6.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (4)
  1. Put the mutton into a stewpan with the water and a little salt, and let it stew gently for an hour.
  2. Cut the meat into small pieces, skim the fat from the gravy, and pare and slice the potatoes and onions.
  3. Put all the ingredients into the stewpan in layers, first a layer of vegetables, then one of meat, and sprinkle seasoning of pepper and salt between each layer.
  4. Cover closely, and let the whole stew very gently for 1 hour of rather more, shaking it frequently to prevent its burning.
Original Text
II. 722. INGREDIENTS.—2 or 3 lbs. of the breast of mutton, 1-1/2 pint of water, salt and pepper to taste, 4 lbs. of potatoes, 4 large onions. Mode.—Put the mutton into a stewpan with the water and a little salt, and let it stew gently for an hour; cut the meat into small pieces, skim the fat from the gravy, and pare and slice the potatoes and onions. Put all the ingredients into the stewpan in layers, first a layer of vegetables, then one of meat, and sprinkle seasoning of pepper and salt between each layer; cover closely, and let the whole stew very gently for 1 hour of rather more, shaking it frequently to prevent its burning. Time.—Rather more than 2 hours. Average cost, 1s, 6d. Sufficient for 5 or 6 persons. Seasonable.—Suitable for a winter dish. Note.—Irish stew may be prepared in the same manner as above, but baked in a jar instead of boiled. About 2 hours or rather more in a moderate oven will be sufficient time to bake it.
Notes