Irish Stew
A historical recipe from The Fireless Cook Book A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes, by Margaret Johnes Mitchell (1909).
A historical recipe
The Fireless Cook Book A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes, by Margaret Johnes Mitchell (1909). Project Gutenberg eBook #60598.
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 Fireless Cook Book A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes, by Margaret Johnes Mitchell (1909). Digitised by Project Gutenberg, eBook #60598 (https://www.gutenberg.org/ebooks/60598). 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
- 2¹⁄₂ cups turnips
- 2¹⁄₂ cups carrots
- 1¹⁄₂ cups onions
- 2¹⁄₂ cups celery
- ten pounds of clear
- 1 lemon
Method
- 5 lbs.
- clear meat 2¹⁄₂ qts.
- potatoes, in dice 2¹⁄₂ cups turnips, in dice 2¹⁄₂ cups carrots, sliced 1¹⁄₂ cups onions, sliced 2¹⁄₂ cups celery, in pieces 3 tablespoons salt 1 teaspoon pepper 2¹⁄₂ cups flour ¹⁄₄ cup clear fat 4¹⁄₂ qts.
- water Beef Stew à la Mode 10 lbs.
- beef brisket Flour 1 cup rendered fat 1¹⁄₂ cups sliced onion ¹⁄₃ cup salt 1 teaspoon pepper 1 teaspoon ground allspice 1 teaspoon grated nutmeg 1 teaspoon whole cloves 1 lemon, sliced Water to cover Buy twenty-five or thirty pounds of brisket to get ten pounds of clear, lean meat.
- Cook it as directed on page 97.