Irish Stew
A historical recipe from The Dinner Year-Book, by Marion Harland (1883).
A historical recipe
The Dinner Year-Book, by Marion Harland (1883). Project Gutenberg eBook #49958.
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 Dinner Year-Book, by Marion Harland (1883). Digitised by Project Gutenberg, eBook #49958 (https://www.gutenberg.org/ebooks/49958). 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
- 8 parboiled potatoes
- 2 onions
Method
- 3 lbs.
- of lean beef—a sirloin steak is best.
- 8 parboiled potatoes.
- 2 onions, or one, if it be large, also parboiled.
- Browned flour for thickening.
- Thyme and sweet marjoram.
- Pepper and salt.
- A little pie-paste—not rich—for dumplings.
- Cut the meat into pieces an inch wide by two long.
- Slice the parboiled potatoes and onions.
- Put a layer of meat in a pot;
- then one of potatoes, next one of onions.
- Pepper and salt each sparingly;
- scatter the herbs upon the onions;
- put in more meat, and so on.
- When all are in, cover—barely—with cold water, and stew slowly two hours.
- Strain out the meat, and put into a covered dish—a chafing-dish, if you have one.
- Return the gravy to the saucepan;
- thicken with browned flour;
- cut your paste into narrow strips two inches long, and drop, one by one, into the boiling gravy.
- Stew about eight minutes, and pour over meat, potatoes, etc., which await it in the dish.