Back to Old Recipes

Cookbooking: The Delicious New Way to Scrapbook

Our Family's Favorite Recipes: A Create-Your-Own Cookbook

Pfaltzgraff's Deal of the Day-Up to 85% OFF! One day, one product, one great deal!

Back to the Front Page

Surf a Recipe Webring!

Vintage Recipe Links

Solutions for your Kitchen at Organize.com

Shop for Authentic Mexican cookbooks at MexGrocer.com.

Irish Stew

The following recipe was transcribed ver batim from 

The Dallas Morning News

Dallas, Texas

March 19, 1914

One pound of lean mutton, two pounds of potatoes, two onions, one-half pint water; salt and pepper.

Cut the mutton into neat pieces, removing a little of the fat, if necessary, Peel the potatoes, and if large cut in halves or quarters. Slice the onions thinly. Arrange all these layers n a stew pan, beginning and ending with potatoes and sprinkling with salt and pepper between the layers.  Pour the water over then stew gently with tightly covered until the potatoes are soft, about one and a half hours. Serve with the potatoes round the dish. If a superior stew  is wanted, use loin chops or those from best end  of neck. Taken without change form "Cookery Notes," prepared by the department of agriculture in Ireland.

Back to Old Texas News

 

God Bless America

 Copyright 2000-2018 by  TheOldenTimes.com - Historic Newspapers Online - Always FREE!  All rights reserved.