Irish Stew
A historical recipe from The Century Cook Book, by Mary Ronald (1895).
A historical recipe
The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.
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 Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). 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
Method
- Cut the neck of mutton into pieces two and one half or three inches square.
- Put them into a saucepan with one tablespoonful of butter, and let them brown;
- stir frequently so they do not burn.
- When browned add enough water to cover them well, and two or three onions cut into pieces.
- Cover closely and let simmer two hours.
- Then add more water if necessary, some parboiled potatoes cut in two, and a few slices of carrot, salt, and pepper to taste;
- cover and let cook one hour more.
- A teaspoonful of Worcestershire sauce is an improvement.
- The gravy must be quite thick, so too much water must not be used.
- The potatoes should be very soft, but not broken.