Irish Stew
A historical recipe from Miss Parloa's New Cook Book, by Maria Parloa.
A historical recipe
Miss Parloa's New Cook Book, by Maria Parloa. Project Gutenberg eBook #6745.
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 Miss Parloa's New Cook Book, by Maria Parloa. Digitised by Project Gutenberg, eBook #6745 (https://www.gutenberg.org/ebooks/6745). 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
- two pounds of the neck of mutton
- three pints of water
- four onions
- six large potatoes
Method
- About two pounds of the neck of mutton, four onions, six large potatoes, salt, pepper, three pints of water and two table-spoonfuls of flour.
- Cut the mutton in handsome pieces.
- Put about half the fat in the stew-pan, with the onions, and stir for eight or ten minutes over a hot fire;
- then put in the meat, which sprinkle with the flour, salt and pepper.
- Stir ten minutes, and add the water, boiling.
- Set for one hour where it will simmer;
- then add the potatoes, peeled, and cut in quarters.
- Simmer an hour longer, and serve.
- You can cook dumplings with this dish, if you choose.
- They are a great addition to all kinds of stews and ragouts.