Irish Stew
A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).
A historical recipe
The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.
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 The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Digitised by Project Gutenberg, eBook #10136 (https://www.gutenberg.org/ebooks/10136). 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
- 5 lbs. of potatoes
- 1 pint of water
- 3 lbs. of the breast of mutton
- 5 large onions
Method
- 721.
- INGREDIENTS.--3 lbs.
- of the loin or neck of mutton, 5 lbs.
- of potatoes, 5 large onions, pepper and salt to taste, rather more than 1 pint of water.
- Mode.--Trim off some of the fat of the above quantity of loin or neck of mutton, and cut it into chops of a 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 very gently for 2-1/2 hours, keeping the lid of the stewpan closely shut the whole time, and occasionally shaking it to prevent its burning.
- Seasonable.--More suitable for a winter dish.
- 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.
- 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.