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Stew, Irish

A historical recipe from The royal baker and pastry cook, by Royal Baking Powder Company (1902).

A historical recipe

The royal baker and pastry cook: A manual of practical cookery, by Royal Baking Powder Company (1902). Project Gutenberg eBook #73744.

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 royal baker and pastry cook, by Royal Baking Powder Company (1902). Digitised by Project Gutenberg, eBook #73744 (https://www.gutenberg.org/ebooks/73744). 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.

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Ingredients

Method

  1. Time, about 2 hours.
  2. 2½ pounds chops, 8 potatoes, 4 turnips, 4 small onions, nearly a quart of water.
  3. Take some chops from loin of mutton, place them in a stewpan in alternate layers of sliced potatoes and chops;
  4. add turnips and onions cut into pieces, pour in nearly quart cold water;
  5. cover stewpan closely, let stew gently till vegetables are ready to mash and greater part of gravy is absorbed;
  6. then place in a dish;
  7. serve it up hot.