Irish Stew
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
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 A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). 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 lbs. of boned breast
- two lbs. of potatoes
- one and one-third pint of water
- four medium-sized onions
Method
- Cut two lbs.
- of boned breast and shoulder of mutton into pieces, as above.
- Slice two lbs.
- of potatoes and chop four medium-sized onions.
- Take a saucepan just large enough to hold these ingredients and the moistening;
- line the bottom of the utensil with a layer of the pieces of meat, and season the latter with salt and pepper.
- Upon the meat spread a litter of sliced potatoes and chopped onions;
- repeat the operation, again and again, until all the ingredients are used up, and remember to place a faggot in the middle.
- Moisten with one and one-third pint of water, and cook gently in the oven for one and one-half hours.
- The potatoes in this preparation answer the double purpose of garnish and leason.
- Dish in a timbale and serve boiling.