Irish Stew
A historical recipe from Vegetarian supplement to Scientific feeding, by Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) (1915).
A historical recipe
Vegetarian supplement to Scientific feeding, by Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) (1915). Project Gutenberg eBook #74538.
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 Vegetarian supplement to Scientific feeding, by Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) (1915). Digitised by Project Gutenberg, eBook #74538 (https://www.gutenberg.org/ebooks/74538). 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
- a quart of water come
- a teaspoonful of salt
- a spoonful of flour
- A tablespoonful of horseradish
- two tablespoonfuls of thick cream used
- one cup of hot milk
- 12 pearl onions
- six small potatoes
- five Saxon Sool eggs
- two eggs
Method
- Let a quart of water come to a boil;
- add 10 to 12 pearl onions, two bay leaves, a teaspoonful of salt and a few whole black peppers or the skin of green peppers.
- When the onions are nearly done, add six small potatoes, let all simmer slowly until the potatoes are tender;
- then blend a spoonful of flour with some butter or oil, add the broth gradually.
- Cut five Saxon Sool eggs into halves, mix with the butter sauce and let stand in a warm place for ten minutes or until the eggs are warmed through.
- Then add the cooked vegetables and plenty of chopped parsley.
- Serve on a large platter.
- A tablespoonful of horseradish or French mustard added to the butter sauce gives it a pleasant flavor.
- In place of the butter sauce, the broth may be thickened with a little corn starch dissolved in water and two tablespoonfuls of thick cream used in place of butter.
- The above quantity is sufficient for a family of three.
- The most suitable cooked vegetable served with this dish is string beans.
- People who have to live on an economical plan can add one cup of hot milk to the broth and prepare more sauce.
- In this way the protein in the milk can serve as a substitute for two eggs.
- If bread is desired, serve it at the end of the meal.
- Toast is preferable.
- Do not keep a tight cover on a dish, jar or bottle which contains raw or cooked food, unless the air within is sterile.
- Allow cooked food to stand open until it is cool, then put the cover over two-thirds of its opening or cover with a cheese-cloth or colander.