Irish Stew
A historical recipe from The English Housekeeper, by Anne Cobbett (1851).
A historical recipe
The English Housekeeper: Or, Manual of Domestic Management Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping, by Anne Cobbett (1851). Project Gutenberg eBook #55314.
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 English Housekeeper, by Anne Cobbett (1851). Digitised by Project Gutenberg, eBook #55314 (https://www.gutenberg.org/ebooks/55314). 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
- 4 lbs. weight
- 2 lbs. of meat
- a pint of broth
- 10 onions
Method
- This excellent dish is made of mutton or beef.
- Chops cut from a loin or neck of mutton, trimmed of most of the fat, and well seasoned with salt, pepper, and spices.
- Parboil and skin as many potatoes as you think enough, the proportion is 4 lbs.
- weight to 2 lbs.
- of meat.
- Peel 8 or 10 onions (for 4 lbs.
- meat), lay some sliced suet at the bottom of the stew-pan, or a tea-cupful of melted butter, put in a layer of potatoes sliced, a layer of chops, slice a layer of onions over, then potatoes and mutton, and so on, the top layer potato;
- pour in half a pint of broth or water.
- A shank or small piece of ham is an improvement.
- This should stew very slowly;
- when the meat is tender the potatoes may be boiled to a mash, therefore have some boiled whole, by themselves.
- Beef steaks, and any of the coarser parts, make a better stew than mutton.