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English cookbook, 1815
Page 63
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Irish Stew - Trim your chops the same as for Harrico, put them into a stewpan, with as much water as will just cover them; - when it has boiled, & you have skimmed it, for six or eight chops put in one ounce of onion chopped very fine, with a teaspoonful of salt - & half the quantity of ground black pepper; - let it stew very gently for an hour & a quarter; - & then put six potatos & when they are quite done, it is ready to serve up - obser; Two sliced onions may be added to each pound of meat; - flower & butter - & flavour to the palate - D. Kitchen
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Irish Stew - Trim your chops the same as for Harrico, put them into a stewpan, with as much water as will just cover them; - when it has boiled, & you have skimmed it, for six or eight chops put in one ounce of onion chopped very fine, with a teaspoonful of salt - & half the quantity of ground black pepper; - let it stew very gently for an hour & a quarter; - & then put six potatos & when they are quite done, it is ready to serve up - obser; Two sliced onions may be added to each pound of meat; - flower & butter - & flavour to the palate - D. Kitchen
Szathmary Culinary Manuscripts and Cookbooks
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