Irish Stew with Dumplings
A historical recipe from Better Meals for Less Money, by Marietta McPherson Greenough (1917).
A historical recipe
Better Meals for Less Money, by Marietta McPherson Greenough (1917). Project Gutenberg eBook #34509.
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 Better Meals for Less Money, by Marietta McPherson Greenough (1917). Digitised by Project Gutenberg, eBook #34509 (https://www.gutenberg.org/ebooks/34509). 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
- 4 potatoes
- 1 onion Cut meat
Method
- 2 pounds forequarter lamb 1 carrot 2 quarts boiling water 1 small white turnip 2 teaspoons salt 4 potatoes 1/8 teaspoon pepper 4 tablespoons flour 1 onion Cut meat in small pieces, and trim off most of fat;
- cover with boiling water, and simmer for one hour;
- add salt and pepper, onion, carrot, and turnip cut in small cubes, and cook one hour;
- pare and slice potatoes, add to stew, and cook twenty minutes;
- thicken with flour mixed to a paste with cold water;
- add Dumplings (see No.
- 72), cover, and cook twelve minutes.