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Irish Stew.
Ingredients.
A Neck of Mutton. 6 Onions. Potatoes.
Method.
1. Take a neck of mutton, trim off most of the fat, and cut into as many cutlets as you
have bones; shape them, and sprinkle them with pepper. 2. Peel six moderate-sized onions;
and for every pound of meat take one pound of potatoes. 3. Blanch or parboil (which is the
same thing) the vegetables separately, and cut them into slices. 4. Take a clean three-quart
stewpan, and add half a pint of water or stock. 5. Arrange a layer of potatoes at the bottom
of the stewpan, then cutlets, then onions; then potatoes, then cutlets, then onions; and finish the
top with a good layer of potatoes. A rasher or two of bacon or ham is a valuable addition. 6.
Stew very slowly till the cutlets are done. 7. Have sufficient stock or water to prevent the
stew from burning. Scrag end, or inferior pieces of meat, or the remains of previously cooked meat,
may be used; and if the mutton is not very fat, add a little butter or dripping to the contents of
the stewpan.
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