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To make an Irish Stew, or Hunter's Pie

A historical recipe from The Cook's Oracle, by William Kitchiner (1830).

A historical recipe

The Cook's Oracle; and Housekeeper's Manual, by William Kitchiner (1830). Project Gutenberg eBook #28681.

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 Cook's Oracle, by William Kitchiner (1830). Digitised by Project Gutenberg, eBook #28681 (https://www.gutenberg.org/ebooks/28681). 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 handful or two of

Method

  1. Take part of a neck of mutton, cut it into chops, season it well, put it into a stew-pan, let it brase for half an hour, take two dozen of potatoes, boil them, mash them, and season them, butter your mould, and line it with the potatoes, put in the mutton, bake it for half an hour, then it will be done, cut a hole in the top, and add some good gravy to it.
  2. N.B.
  3. The above is the contribution of Mr.
  4. Morrison, of the Leinster hotel, Dublin.
  5. A good Scotch Haggis.--(No.
  6. 488*.) Make the haggis-bag perfectly clean;
  7. parboil the draught;
  8. boil the liver very well, so as it will grate;
  9. dry the meal before the fire;
  10. mince the draught and a pretty large piece of beef very small;
  11. grate about half of the liver;
  12. mince plenty of the suet and some onions small;
  13. mix all these materials very well together, with a handful or two of the dried meal;
  14. spread them on the table, and season them properly with salt and mixed spices;
  15. take any of the scraps of beef that are left from mincing, and some of the water that boiled the draught, and make about a choppin (i.
  16. e.
  17. a quart) of good stock of it;
  18. then put all the haggis meat into the bag, and that broth in it;
  19. then sew up the bag;
  20. but be sure to put out all the wind before you sew it quite close.
  21. If you think the bag is thin, you may put it in a cloth.
  22. If it is a large haggis, it will take at least two hours boiling.
  23. N.B.
  24. The above we copied verbatim from Mrs.
  25. MACIVER.
  26. a celebrated Caledonian professor of the culinary art, who taught, and published a book of cookery, at Edinburgh, A.
  27. D.
  28. 1787.