Irish Stew Recipe 1 ingredients

To prepare this Irish Stew Recipe 1, first use the back ribs or neck of mutton, the fleshy part of which must be cut into cutlets. Flatten these pieces of meat with a roller, and dip them in a composition of pepper, salt, and flour. Peel potatoes and slice them to the extent of 2 pounds of potatoes for every pound of meat. Melt a little suet or dripping in the soup pot, place a layer of potatoes in the bottom, dust well with pepper and salt, then add a layer of meat, sprinkled with chopped onions. Proceed until the dish is nearly full, fill up with gravy if you have it, if not, water will do; finish off with a treble row of potatoes on top. Let it all stew slowly for about three hours, taking care to keep the lid so tight that none of the virtue could escape. Shake the pot occasionally with force, to prevent burning. It should be served as hot as possible. It is both a savory and inexpensive dish for cold weather.