Irish Stew. Time—2 hours.
1½ lb. breast or scrag of mutton, 2 lbs. of potatoes, 1 pint water, 3 onions, 1 tablespoonful flour, 1 teaspoonful salt, ½ teaspoonful pepper.
Cut the meat into neat pieces, removing some of the fat, peel and slice the potatoes and onions. Mix the flour, pepper and salt on a plate, and dip each piece of meat into this mixture. Put a layer of potatoes at the bottom of the saucepan, then one of meat, then one of onion, covering with a layer of potatoes. Pour the water over the whole and stew slowly, or bake in the oven 1½ hour, stirring occasionally.
Liver. Time—½ hour.
½ lb. liver, 1 gill water, 2 tablespoonfuls flour, 2 oz. dripping; pepper and salt to taste.
Cut the liver into slices about one-third of an inch thick. Dip each piece into one tablespoonful flour mixed with pepper and salt, and fry in hot fat. Take out the liver, put it on a hot dish. Mix one tablespoonful flour carefully with the water in a separate basin. Add this gradually to the contents of the frying-pan; let it boil and thicken. Pour it over the liver and serve.
Liver Fritters. Time—½ hour.
½ lb. liver, 1 shalot, sage, bread-crumbs, 1 slice cold smoked beef (if liked), 1 oz. suet; pepper and salt to taste.
Scrape the liver, chop the suet and shalot and mix all well together with the bread-crumbs and seasoning till the mixture is firm enough to roll into balls. Flatten into cakes, dip in egg and bread-crumbs and fry a golden brown in hot fat or oil.
Sausage meat can also be made into fritters, but should be dipped in batter ([page 43]) instead of egg and bread-crumbs.