Page:Browne - The Plain Sailing Cook Book.djvu/50

 

IRISH STEW

• MATERIALS
• 1 pound beef or mutton
• 1 small onion Covered saucepan
• 2 medium-sized potatoes
• Salt
• Pepper
• 2 tablespoons flour
• ¼ cup cream or milk

• UTENSILS
• Meat-knife
• Vegetable-knife
• Tablespoon
• Small saucepan

 

DIRECTIONS

1. Cut the meat in pieces about an inch and a half square.
2. Put the meat in a saucepan, and cover with cold water.
3. Place the saucepan on the fire, and bring to the boiling-point.
4. Reduce the heat, cover the saucepan, and let simmer gently for one hour, adding a little hot water from time to time if necessary.
5. While the meat is simmering, peel the potatoes, cut them in quarters, and boil in the small saucepan for twenty minutes.
6. Drain the water from the potatoes, and when the meat has simmered for an hour add the potatoes to it.
7. Mix the flour with the cream or milk, and stir it into the stew.
8. Add the salt and pepper, increase the heat, and let the stew boil quickly for a minute or two.

 

REMARKS

When the stew has simmered for an hour, there should be about 1 cup of liquid left in the saucepan. If more than that remains, pour off enough so as to leave only about 1 cup.

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