An Irish Stew
A historical recipe from Modern cookery for private families, by Eliza Acton (1882).
A historical recipe
Modern cookery for private families, by Eliza Acton (1882). Project Gutenberg eBook #72482.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Modern cookery for private families, by Eliza Acton (1882). Digitised by Project Gutenberg, eBook #72482 (https://www.gutenberg.org/ebooks/72482). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ireland. Associated with Ireland by a demonym leading its title: Irish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- two pounds of small thick mutton cutlets
- four pounds of good potatoes
- a pint of cold water
- an ounce of salt
Method
- 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 of 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.