The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Irish Stew

• 3 cups meat
• 2 cups potatoes
• ¹⁄₂ cup turnip
• ¹⁄₂ cup carrot
• ¹⁄₃ cup onion
• ¹⁄₂ cup celery
• 2 teaspoons salt
• ¹⁄₄ teaspoon pepper
• ¹⁄₃ cup flour
• 4 tablespoons rendered fat
• 3 cups water

Wash and cut about two pounds of beef, from the leg, brisket or other cheap cuts, into one-inch pieces. Remove most of the fat, or all of it, if desired. Wash and pare the turnip and carrot and cut them into small pieces. Pare the potatoes and cut them into one-inch cubes. Slice the onion and cut the celery into small pieces. Roll the meat in the flour and fry it till it is brown in the fat. Put all the ingredients, except the remaining flour, into a cooker-pail and, when boiling, put them into a cooker for five hours. Mix the remaining flour with an equal quantity of cold water. Stir it into the stew, and when it has boiled it is ready to serve. It will not be harmed by being kept hot in the cooker for another hour or more.

Serves eight or ten persons.