STEW, Irish.
Ingredients.—2 or 3 lbs. of the breast of mutton, 1½ pint of water, salt and pepper to taste, 4 lbs. of potatoes, 4 large onions. Mode.—Put the mutton into a stewpan with the water and a little salt, and let it stew gently for an hour; cut the meat into small pieces, skim the fat from the gravy, and pare and slice the potatoes and onions. Put all the ingredients into the stewpan, in layers, first a layer of vegetables, then one of meat, and sprinkle seasoning of pepper and salt between each layer; cover closely, and let the whole stew very gently for 1 hour, or rather more, shaking it frequently to prevent its burning. Time.—Rather more than 2 hours. Average cost, 1s. 6d. Sufficient for 5 or 6 persons. Seasonable.—Suitable for a winter dish.
Note.—Irish stew may be prepared in the same manner as above, but baked in a jar instead of boiled. About 2 hours or rather more in a moderate oven will be sufficient time to bake it.