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Irish Stew

A historical recipe from How to Cook in Casserole Dishes, by Marion Harris Neil.

A historical recipe

How to Cook in Casserole Dishes, by Marion Harris Neil. Project Gutenberg eBook #61720.

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 How to Cook in Casserole Dishes, by Marion Harris Neil. Digitised by Project Gutenberg, eBook #61720 (https://www.gutenberg.org/ebooks/61720). 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

  1. 4 lbs.
  2. mutton neck 5 large onions 2 lbs.
  3. potatoes 1 tablespoonful chopped parsley Salt and pepper to taste Water to cover Cut the meat into neat pieces, put it into a large casserole;
  4. add the onions sliced, and enough water to cover.
  5. Simmer for two hours;
  6. season with salt and pepper.
  7. Add the potatoes sliced rather thinly.
  8. Cover closely, and continue to simmer for another hour.
  9. Sprinkle in the parsley just before serving.