Irish Stew
A historical recipe from The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822).
A historical recipe
The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families, by Eaton, Mary, active 1823-1849 (1822). Project Gutenberg eBook #29084.
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 Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822). Digitised by Project Gutenberg, eBook #29084 (https://www.gutenberg.org/ebooks/29084). 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 pounds off
- four pounds of potatoes
- a pound of onions
- a pint of broth
- five thick mutton
Method
- Take five thick mutton chops, or two pounds off the neck or loin;
- four pounds of potatoes, peeled and divided;
- and half a pound of onions, peeled and sliced.
- Put a layer of potatoes at the bottom of a stewpan, then a couple of chops, and some of the onions, and so on till the pan is quite full.
- Add a small spoonful of white pepper, about one and a half of salt, and three quarters of a pint of broth or gravy.
- Cover all close down, so as to prevent the escape of steam, and let them stew two hours on a very slow fire.
- It must not be suffered to burn, nor be done too fast: a small slice of ham will be an agreeable addition.