INFUSION. — The act of extracting the virtues of
various substances by putting them in a heated vessel
and pouring boiling water over, as in making tea or
coffee. Infusions are sometimes useful in cookery.
IRISH MOSS. — See Carrageen.
IRISH ROLES.— See Bread.
IRISH STEW. — The best description of this would
be, neck of mutton, onions, and potatoes, stewed, the
potatoes being the only thing Irish in the stew ; for
Irish Stew is not a national Irish dish, in spite of its
Irish name. Circumstances and taste have occasioned
some modification of the original ingredients, as may
be seen by the following receipts :
(1) Cut 2|lb. of loin of mutton into thick chops, and cut
off the square ends of the bones. Peel a large quantity of
potatoes and cut them into slices, also peel about lib. of
small onions. Put the chops and vegetables in layers in a
large iron saucepan, moisten to height with cold water, set
the saucepan on the fire until the liquor begins to boil,
Fig. 972. Irish Stew✪ Irish Stew.
then move it to th3 side, and keep it simmering gently for
two hours. When the meat is tender, take it out and pile
the potatoes, which should be thick, in the centre, arrange
the chops rounl the centre pile, garnish the dish with whole
boiled potatoes and a few button-mushrooms, and serve very
hot. See Fig. 972.
(2) Cut 21b. or 31b. of nei?k of mutton into chops ; pare
31b. of potatoes, cut them into thick slices, and put them
into a stewpan with lqt. of water and two or three carrots,
turnips, or onions ; salt and pepper the mutton, and add it
to the vegetables. Boil or simmer gently for two hours, and
serve very hot.
(3) Cut in small square pieces 31b. of lean mutton, wash well,
drain, and put the pieces in a saucepan, covering them with
cold water. Let them come to the boil, then put into another
pan. Clean the pieces again, return them to the saucepan,
and cover with boiling water. Place the pan on the fire, and
season the stew with 2 table-spoonfuls of salt, 1 teaspoonful
of pepper, and £ teaspoonful of nutmeg. Add two carrots,
two turnips, all cut up, six small onions, and a bouquet of
sweet herbs. Let this cook for twenty-five minutes, then add
i pint of potatoes cut in quarters. Work smooth 1 teacupful
of flour in £ pint of water,✪ Mutton Stew with Vegetables strain it into the stew, stirring
thoroughly, and cook again for twenty-five minutes. Remove
the bouquet, and skim the stew before serving.
(4) Cut off some slices of corned beef, put them into a
saucepan with two or three large onions cut in slices, and
pour over some stock or water. Add a few pared and washed
potatoes and a little pepper✪ Corned Beef with Potatoes, and cook gently until the potatoes
are quite soft and have absorbed nearly all the gravy. Turn
the mixture out on a dish, keeping the potatoes as whole as
possible, and serve.
(5) Boil the requisite quantity of potatoes, and when suffi-
ciently cooked (they should not be too much done) cut them
into slices ; fill a pie-dish with alternate layers of tinned
mutton and potatoes, putting here and there a few sliced
onions, and seasoning with salt, pepper, and small quantities
of finely-minced parsley; moisten with a few table-spoonfuls
of rich gravy. Cover the whole with a thick layer of mashed
Irish. Stew — continued.
potatoes, then pour over them some more gravy. Bake the
stew in a moderate oven. When cooked, brown the stew
under a salamander, and serve very hot in the same dish. ✪ Mutton and Potato Pie
Page 143 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
INFUSION. — The act of extracting the virtues of various substances by putting them in a heated vessel and pouring boiling water over, as in making tea or coffee. Infusions are sometimes useful in cookery.
IRISH MOSS. — See Carrageen.
IRISH ROLES.— See Bread.
IRISH STEW. — The best description of this would be, neck of mutton, onions, and potatoes, stewed, the potatoes being the only thing Irish in the stew ; for Irish Stew is not a national Irish dish, in spite of its Irish name. Circumstances and taste have occasioned some modification of the original ingredients, as may be seen by the following receipts :
(1) Cut 2|lb. of loin of mutton into thick chops, and cut off the square ends of the bones. Peel a large quantity of potatoes and cut them into slices, also peel about lib. of small onions. Put the chops and vegetables in layers in a large iron saucepan, moisten to height with cold water, set the saucepan on the fire until the liquor begins to boil,
[illustration: Fig. 972. Irish Stew.]
then move it to the side, and keep it simmering gently for two hours. When the meat is tender, take it out and pile the potatoes, which should be thick, in the centre, arrange the chops rounl the centre pile, garnish the dish with whole boiled potatoes and a few button-mushrooms, and serve very hot. See Fig. 972.
(2) Cut 21b. or 31b. of neck of mutton into chops ; pare 31b. of potatoes, cut them into thick slices, and put them into a stewpan with lqt. of water and two or three carrots, turnips, or onions ; salt and pepper the mutton, and add it to the vegetables. Boil or simmer gently for two hours, and serve very hot.
(3) Cut in small square pieces 31b. of lean mutton, wash well, drain, and put the pieces in a saucepan, covering them with cold water. Let them come to the boil, then put into another pan. Clean the pieces again, return them to the saucepan, and cover with boiling water. Place the pan on the fire, and season the stew with 2 table-spoonfuls of salt, 1 teaspoonful of pepper, and ½ teaspoonful of nutmeg. Add two carrots, two turnips, all cut up, six small onions, and a bouquet of sweet herbs. Let this cook for twenty-five minutes, then add ½ pint of potatoes cut in quarters. Work smooth 1 teacupful of flour in ½ pint of water, strain it into the stew, stirring thoroughly, and cook again for twenty-five minutes. Remove the bouquet, and skim the stew before serving.
(4) Cut off some slices of corned beef, put them into a saucepan with two or three large onions cut in slices, and pour over some stock or water. Add a few pared and washed potatoes and a little pepper, and cook gently until the potatoes are quite soft and have absorbed nearly all the gravy. Turn the mixture out on a dish, keeping the potatoes as whole as possible, and serve.
(5) Boil the requisite quantity of potatoes, and when sufficiently cooked (they should not be too much done) cut them into slices ; fill a pie-dish with alternate layers of tinned mutton and potatoes, putting here and there a few sliced onions, and seasoning with salt, pepper, and small quantities of finely-minced parsley; moisten with a few table-spoonfuls of rich gravy. Cover the whole with a thick layer of mashed
Irish. Stew — continued.
potatoes, then pour over them some more gravy. Bake the stew in a moderate oven. When cooked, brown the stew under a salamander, and serve very hot in the same dish.
Records on this page
Irish StewMutton Stew with VegetablesCorned Beef with PotatoesMutton and Potato Pie