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
- 3 cups water Wash
- two pounds of beef
Method
- 3 cups meat 2 cups potatoes ¹⁄₂ cup turnip ¹⁄₂ cup carrot ¹⁄₃ cup onion ¹⁄₂ cup celery 2 teaspoons salt ¹⁄₄ teaspoon pepper ¹⁄₃ cup flour 4 tablespoons rendered fat 3 cups water Wash and cut about two pounds of beef, from the leg, brisket or other cheap cuts, into one-inch pieces.
- Remove most of the fat, or all of it, if desired.
- Wash and pare the turnip and carrot and cut them into small pieces.
- Pare the potatoes and cut them into one-inch cubes.
- Slice the onion and cut the celery into small pieces.
- Roll the meat in the flour and fry it till it is brown in the fat.
- Put all the ingredients, except the remaining flour, into a cooker-pail and, when boiling, put them into a cooker for five hours.
- Mix the remaining flour with an equal quantity of cold water.
- Stir it into the stew, and when it has boiled it is ready to serve.
- It will not be harmed by being kept hot in the cooker for another hour or more.