Irish Stew I is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic stew of a loin or neck of mutton cut into chops that's layered into a pot with potatoes and onions before being cooked in water. The full recipe is presented here and I hope you enjoy this classic British version of: Irish Stew I.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
IRISH STEW.
I.
721. INGREDIENTS.—3 lbs. of the loin or neck of mutton, 5 lbs. of potatoes, 5 large onions, pepper and salt to taste, rather more than 1 pint of water.
Mode.—Trim off some of the fat of the above quantity of loin or neck of mutton, and cut it into chops of a moderate thickness. Pare and halve the potatoes, and cut the onions into thick slices. Put a layer of potatoes at the bottom of a stewpan, then a layer of mutton and onions, and season with pepper and salt; proceed in this manner until the stewpan is full, taking care to have plenty of vegetables at the top. Pour in the water, and let it stew very gently for 2-1/2 hours, keeping the lid of the stewpan closely shut the whole time, and occasionally shaking it to prevent its burning.
Time.—2-1/2 hours.
Average cost, for this quantity, 2s. 8d.
Sufficient for 5 or 6 persons.
Seasonable.—More suitable for a winter dish.
Modern Redaction
Ingredients:
1.4kg loin of mutton or neck of mutton
2.25kg potatoes, pared and halved
5 large onions, cut into thick slices
salt and freshly-ground black pepper, to taste
600ml water
Method:
Trim off the excess fat from the meat then cut into medium-sized chops. Add a later of potatoes to the base of a large saucepan then add a layer of mutton and onions. Continue layering in this fashion, until the pan is full, finishing with a layer of potatoes (season each layer as you add them).
Pour in the water, bring to a simmer then cover the pan tightly and stew gently for about 150 minutes, occasionally shaking the pan to prevent burning. Serve hot.
