Skip to content

Irish Stew

A historical recipe from Public School Domestic Science, by Adelaide Hoodless (1898).

A historical recipe

Public School Domestic Science, by Adelaide Hoodless (1898). Project Gutenberg eBook #18097.

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 Public School Domestic Science, by Adelaide Hoodless (1898). Digitised by Project Gutenberg, eBook #18097 (https://www.gutenberg.org/ebooks/18097). 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.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

  • 3 lbs. of the neck of mutton
  • 4 good sized onions
  • 4 potatoes

Method

  1. 3 lbs.
  2. of the neck of mutton.
  3. 4 good sized onions.
  4. 4 potatoes cut into dice.
  5. 2 qts.
  6. of water.
  7. Salt and pepper to taste.
  8. Cut the meat into small pieces, cover with the water, which should be boiling, add the onions sliced, and simmer gently for 3 hours.
  9. About 1/2 hour before the meat is done add the potatoes, season with pepper and salt, and serve.