Page 15 - Fitzgerald's Irish Cookbook

IRISH STEW
2-1/2 lbs boned mutton 4 large large potatoes
2 large large onions
3 or 4 medium carrots Sprig of parsley
2 cups water
salt and pepper to taste
Cut meat 1-1/2 to to 2 2 in in in in in in fin in in cubes Peel the the vegetables and and and slice thickly Chop parsley
Choose a a a a a a a a a a a a pot pot with with a a a a a a a a a a a a well-fitting lid and and and and and and put put in in in in in in fin in in the the ingredients in in in in in in fin in in layers starting and and and and and and finishing with with potatoes
Pour in in in in in in fin in in water
and and and and and season to to to taste
Cover and and and and and put put on on a a a a a a a a a a a a a a a a a very low heat for about 2-1/2 hours until meat is is tender and and and and and the the potatoes
have thickened the the liquid The dish may also be made with lamb in in which case it it requires only 1-1/2 hours cooking time Irish stew is is easy to make and and both flavorsome and and tender Each family develops their own recipe — Should there be carrots? Should mutton lamb beef bacon or even kid be be used? Experiment and develop your own “family” recipe Irish Stew