Irish Stew
A historical recipe from The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes, by Helen Campbell (1893).
A historical recipe
The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes, by Helen Campbell (1893). Project Gutenberg eBook #15360.
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 Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes, by Helen Campbell (1893). Digitised by Project Gutenberg, eBook #15360 (https://www.gutenberg.org/ebooks/15360). 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 teaspoonfuls of salt
- a teaspoonful of pepper
- one tablespoonful of flour stirred smooth
- two sliced onions
- eight good-sized potatoes
Method
- This may be made of either beef or mutton, though mutton is generally used.
- Reject all bones, and trim off all fat and gristle, reserving these for the stock-pot.
- Cut the meat in small pieces, not over an inch square, and cover with cold water.
- Skim carefully as it boils up, and see that the water is kept at the same level by adding as it boils away.
- For two pounds of meat allow two sliced onions, eight good-sized potatoes, two teaspoonfuls of salt, and half a teaspoonful of pepper.
- Cover closely, and cook for two hours.
- Thicken the gravy with one tablespoonful of flour stirred smooth in a little cold water, and serve very hot.
- The trimmings from a fore-quarter of mutton will be enough for a stew, leaving a well-shaped roast besides.
- If beef is used, add one medium-sized carrot cut fine, and some sprigs of parsley.
- Such a stew would be called by a French cook a ragoût, and can be made of any pieces of meat or poultry.