Other Recipes from INTRODUCTORY REMARKS.Introductory Remarks.
To Clarify Suet.
Alamode Beef, Or Sour Meat.
Beef And Beans.
Kugel And Commean.
To Hash Beef.
Steaks With Chesnuts.
A Simple Stewed Steak.
To Salt Beef.
A White Fricandeau Of Veal.
A Brown Fricassee.
Calf's Head Stewed.
Calf's Feet Au Fritur.
Tendons Of Veal.
Fricandeau Of Veal.
IRISH STEW(Introductory Remarks.) - (The Jewish Manual)
Is the same as above, excepting that the meat is not previously fried,
and that potatoes are used instead of turnips and carrots.
IRISH STEWCut one and one-half pounds of lamb into small pieces. Dredge each piece
of meat in flour. Brown in the frying-pan. Put in kettle, cover with
water and cook slowly one hour or until tender. Add one quart of
potatoes cut in small dice, one-half a cup of carrots and three onions,
after cooking thirty minutes. Season with salt, pepper, and thicken with
two tablespoons of flour moistened in enough cold water to form a smooth
paste. Serve with dumplings. (See Dumplings, in "Garnishes and Dumplings
Genuine Irish StewMRS. DUNCAN LAURIE.
Take the feet and legs of a pig, cut off at the hams, two will be
sufficient for a family of eight. Singe off the hair and thoroughly
cleanse them, removing the toes by scorching. Cut the legs in pieces
suitable for stewing, put down in cold water and cook slowly for three
hours. Pare and cut up nine or ten good sized potatoes and add to your
stew with salt and pepper, about one half an hour before dishing. After
the potatoes have been put in, the greatest care must be taken to
prevent them from sticking to the pot and burning, therefore you must
stir frequently with a spoon. What remains from dinner pour into a mould
and it will become a jelly, which is nice eaten cold for breakfast.
Irish StewInferior parts of any kind of meat make a good Irish stew. Let the meat
be cut in pieces the size of an egg, well rubbed all over with pepper
and salt, and placed in a good-sized pot or saucepan; add peeled onions
in the proportion of six to the pound of meat, and enough water just to
cover in the whole. Next, set the stew on the fire to boil very gently
for an hour and a-half, then add such quantity of peeled and split
potatoes as you may think will suffice for the number of persons about
to dine off the stew, and put the whole back on the fire to boil briskly
until the potatoes are thoroughly done soft; the Irish stew will then be
ready to eat.
Irish Stew Old EnglishEqual parts of meat and potatoes. Half a pound of meat and half a pound
of potatoes makes quite a good-sized dish. Cook the meat with a sliced
onion in plenty of water until it is almost tender. Then add the
potatoes; also a little mint or parsley, a tiny bit of green ginger, and
a sprinkle of cinnamon, salt and plenty of pepper. Cook together until
all are sufficiently cooked. At the last, if mutton has been used, add
half a cup of milk. Thicken a little if desired, only perhaps it is best
to cook it until potatoes begin to break, thickening it in that way.
Irish Stew1/2 pint soaked lentils.
2 large onions.
1/2 ounce butter.
1 pint water.
1 teaspoon salt.
1/4 teaspoon pepper.
Place the lentils and butter with the vegetables, which must be sliced,
in a saucepan with the water, and stew gently for one hour. Add
seasonings a quarter of an hour before serving.
Irish StewCut two pounds of the flank of beef, (cost fifteen cents,
or less,) in pieces about two inches square, rub them well with pepper
and salt; peel and slice one quart of onions, (cost five cents;) place
beef and onions in a saucepan, with just enough cold water to cover
them, and stew them gently for one and a half hours; then add one quart
of peeled potatoes, (cost three cents,) and boil the stew until the
potatoes are soft, which will be in about twenty minutes. Serve at once
hot. The dish will cost twenty-three cents.
Viewed 2334 times.
Most Viewed Recipes from The Jewish ManualMuligatawny Soup.
Cocoa Nut Pudding.
Another Excellent Receipt.
Calf's Feet Jelly.
A Simple White Soup.
A Very Fine Emmolient Drink.
A Rich Brown Gravy.
Least Viewed Recipes from The Jewish ManualTourte A La CrÊme.
Cutlets A La FranÇaise.
Stock Or ConsommÉ.
A Cherry Batter Pudding.
To Stew Duck With Green Peas.
Cutlets In Brown Fricassee.
To Pickle Melon Mangoes.
Pancakes For Children.
Sweetbreads Stewed Brown.
See Blankette Of Veal.
Little Short Cakes.
Fowls Boned And Forced.
|Home Made Cookies.ca|