Irish Stew.'1:,
From Alaska Yukon Pacific Exposition Souvenir Cookbook (1909).
Source and licence
From Alaska Yukon Pacific Exposition Souvenir Cookbook (1909), printed page 86, digitised by the Internet Archive: https://archive.org/details/AYPESouvenirCookbook
Read the original http://creativecommons.org/publicdomain/zero/1.0/
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
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.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- Ingredients.
- — 3 lbs.
- loin or neck of mutton, 5 lbs.
- potatoes, 5 large onions, pepper and salt to taste, rather more than 1 pint water.
- Mode.
- — Trim ofE some of the fat, and cut the meat into chops of moderate thickness.
- Pare and halve the potatoes, and cut the onions into thick slices.
- Put a layer of potatoes at the bottom of a stewpan, then a layer of mutton and onions, and season with pepper and salt;
- proceed in this manner until the stewpan is full, taking care to have plenty of vegetables at the top.
- Pour in the water, and let it stew gently for 2^ hours, keeping the lid of the stewpan closely shut, and occasionally shaking the pan to prevent it burning.
- Time, 2V2 hours.
- .