Irish Stew with Dumplings
A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).
A historical recipe
The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.
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 The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). 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
- three pounds lamb
- one-half cup each carrot
- four cups potatoes
- one onion
Method
- Wipe and cut in pieces three pounds lamb from the fore-quarter.
- Put in kettle, cover with boiling water, and cook slowly two hours or until tender.
- After cooking one hour add one-half cup each carrot and turnip cut in one-half inch cubes, and one onion cut in slices.
- Fifteen minutes before serving add four cups potatoes cut in one-fourth inch slices, previously parboiled five minutes in boiling water.
- Thicken with one-fourth cup flour, diluted with enough cold water to form a thin smooth paste.
- Season with salt and pepper, serve with Dumplings.
- (See p.
- 205.)