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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.

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IRISH STEW

Cut 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
for Soups".)

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Genuine Irish Stew

MRS. 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.

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Irish Stew

Inferior 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.

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Irish Stew Old English

Equal 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.

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Irish Stew

1/2 pint soaked lentils.

6 potatoes.

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.

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Irish Stew

Cut 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.









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