Irish Stew
A historical recipe from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Lea, Elizabeth E. (Elizabeth Ellicott).
A historical recipe
Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Lea, Elizabeth E. (Elizabeth Ellicott). Project Gutenberg eBook #9101.
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 Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Lea, Elizabeth E. (Elizabeth Ellicott). Digitised by Project Gutenberg, eBook #9101 (https://www.gutenberg.org/ebooks/9101). 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
- two pounds of potatoes
- a pound of onions
- three gills of broth
- a slice of ham is an addition
- five thick mutton
Method
- Take five thick mutton chops, or two pounds of the neck or loin, two pounds of potatoes, peel them and cut them in halves, six onions or half a pound of onions, peel and slice them also.
- First put a layer of potatoes at the bottom of your stew-pan, then a couple of chops and some onions, then again potatoes, and so on till the pan is quite full;
- season with pepper and salt, and three gills of broth or gravy, and two tea-spoonsful of mushroom catsup;
- cover it very close to prevent the escape of steam, and stew on a slow fire for an hour and a half;
- a slice of ham is an addition.
- Great care should be taken not to let it brown.
- To Brown Flour for Gravy, &c.
- Put some flour in a dutch-oven and set it over some hot coals;
- keep stirring it until it is of a light-brown color;
- in this way several pounds can be done at once, and kept in a jar covered;
- and is very convenient to thicken brown soups and gravies with.