Cassell's dictionary of cookery

Irish Soup, or Balnamoon Skink.— In many parts of Ireland a good joint of meat is a thing to be wished for, but not to be obtained at short notice. Poultry is always to be had in plenty, and verj' cheap, hence, on an emergency, two or three fowls may be expeditiously put into a pot to boil until their juices are thoroughly extracted and the broth is rich and good. One or more of the fowls, if to be served separate, may be trussed as for boiling, and removed as soon as done, but they are best cut up when intended only for soup. When well boiled, strain the soup through a colander into a clean saucepan. Season with salt, pepper, sweet herbs, chives, and chopped young onions. Add celery, lettuce, and, if in season, a few green peas. Stew until the vegetables are tender. A liaison of two beaten eggs and a cup of cream will greatly improve the soup. The trussed fowl is sometimes served in the tureen with the soup. When sent to table separately, thicken some of the broth, and pour it over the fowl. Irish Stew.— Take from two to three pounds of chops from the best end of a neck of mutton, or the same weight of the breast. If from the breast, stew the meat, cut into small pieces, before putting it with the vegetables, for an hour, and take off the fat from the gravy. Pare a dozen or more largo potatoes (floury ones), put a thick layer of them, quartered or sliced first, into a saucepan, and cover them with meat well seasoned with pepper and salt. Over this strew sliced onion, bits of turnip and carrot, if liked, and fill up with alternate layers of vegetables and meat until all be used. The seasoning must not be forgotten, or the stew will be insipid. A little mushroom ketchup is an improvement. Pour in a pint and a half of broth or water, close the lid, bring to a boil, and draw it, if by the side, off the fire, to simmer for two hours and a half. Irish Stew (another way).— Put some neat chops, cut from the neck of mutton, into a stewpan ; they should be trimmed, and the bones shortened a little. Braise them for half an hour, and season with pepper, salt, and a few chopped mushrooms. Butter a mould, and thickly line it with mashed potatoes ; lay in the chops, and bake. When done, turn out on a hot dish, and pour in some good gravy through an opening on the top. Time, about half an hour to bake. Two dozen potatoes will be quite sufficient for this dish. Irish Stew, Australian {sec Australian Irish Stew). Irish Stew, Kidney [see Kidney Irish stew) . Irish Tripe.—Procure the tripequite fresh, cut it into strips or pieces of two inches broad and four inches long, stew them for an hour in milk and watelj and a little salt; add onions, and boil them until tender. Put the tripe on a dish, thicken some of the sauce with flour and butter, and mix in a little mustard and the onions, which should be first drained and beaten through a sieve. Make the sauce hot, and serve it poured over the tripe. If hked, a little lemon juice may be added. Time, an hour to stew tripe alone; about three-quarters of an hour with onions. Probable cost, 8d. per pound. Irish Usquebagh CordiaL— Stone a