Irish Stew
A historical recipe from A Plain Cookery Book for the Working Classes, by Charles Elmé Francatelli (1978).
A historical recipe
A Plain Cookery Book for the Working Classes, by Charles Elmé Francatelli (1978). Project Gutenberg eBook #22114.
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 A Plain Cookery Book for the Working Classes, by Charles Elmé Francatelli (1978). Digitised by Project Gutenberg, eBook #22114 (https://www.gutenberg.org/ebooks/22114). 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.
Method
- Inferior parts of any kind of meat make a good Irish stew.
- Let the meat be cut in pieces the size of an egg, well rubbed all over with pepper and salt, and placed in a good-sized pot or saucepan;
- add peeled onions in the proportion of six to the pound of meat, and enough water just to cover in the whole.
- Next, set the stew on the fire to boil very gently for an hour and a-half, then add such quantity of peeled and split potatoes as you may think will suffice for the number of persons about to dine off the stew, and put the whole back on the fire to boil briskly until the potatoes are thoroughly done soft;
- the Irish stew will then be ready to eat.