Irish Stew Recipe
Irish Stew Recipe with Mutton, Onions, Flour, Butter, Herbs, Potatoes and Parsley.
INGREDIENTS
3 lb (1.35kg) Scrag End of Neck of Mutton
1 lb (450g) Onions, peeled & sliced
1 oz (25g) Flour
1 oz (25g) Butter
Salt & Pepper
Small Bunch of Fresh Herbs
1 1/2 lb (675g) Potatoes
1 teaspoon Chopped Parsley
Cold Water
METHOD
Cut the mutton into neat pieces and sprinkle them with salt & pepper. Heat the butter in a casserole, put in the meat and the onions. Fry for 10 minutes, turning the meat several times. Sprinkle the flour over the meat. Put in the herbs and just cover with cold water.
Bring to the boil. Skim well. Cover and simmer for one hour. Peel the potatoes and add them, and continue simmering until the potatoes are cooked. Skim off the fat. Serve on a deep, hot dish and sprinkle with parsley.
Enough for 4 people.
Based on the Irish Stew recipe in:
Home Cookery Illustrated
by Anon (Odhams Press, Circa 1955).