Irish Stew
A historical recipe from The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905).
A historical recipe
The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Project Gutenberg eBook #29007.
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 Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Digitised by Project Gutenberg, eBook #29007 (https://www.gutenberg.org/ebooks/29007). 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
- 1 lb. of scrag end of mutton
- ½ lb. of onions
- a pint of water
Method
- Ingredients--2 lb.
- of potatoes.
- 1 lb.
- of scrag end of mutton.
- ½ lb.
- of onions.
- Pepper and salt.
- Method.--Peel and slice the potatoes and onions, and cut the meat into small pieces.
- Put a layer of meat in the bottom of a saucepan, then a layer of potatoes, then one of onions.
- Season with pepper and salt, and continue placing the ingredients in the saucepan in alternate layers.
- Pour in half a pint of water and stew gently, stirring occasionally, for about one hour and a half.