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Genuine Irish Stew

A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.

A historical recipe

My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.

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 My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). 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.

Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "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

  • ten good sized potatoes

Method

  1. MRS.
  2. Take the feet and legs of a pig, cut off at the hams, two will be sufficient for a family of eight.
  3. Singe off the hair and thoroughly cleanse them, removing the toes by scorching.
  4. Cut the legs in pieces suitable for stewing, put down in cold water and cook slowly for three hours.
  5. Pare and cut up nine or ten good sized potatoes and add to your stew with salt and pepper, about one half an hour before dishing.
  6. After the potatoes have been put in, the greatest care must be taken to prevent them from sticking to the pot and burning, therefore you must stir frequently with a spoon.
  7. What remains from dinner pour into a mould and it will become a jelly, which is nice eaten cold for breakfast.