2834 Irish Stew

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut 1 kg 250 g (3 lb 7 oz) breast and boned shoulder of mutton as for stew and slice 1 kg ( lb) potatoes and 250 g (9 oz) onion.

Take a suitable-sized pan and place inside the pieces of meat in layers alternating with the potatoes and onions. Season each layer of meat with salt and pepper. Add a large Bouquet garni, dl (1⅓ pt or U.S. cups) water and cover with a tight fitting lid. Cook gently in the oven for 1½ hours.

The potatoes in this preparation answer the twofold purpose of providing a garnish and thickening the liquid.

Place in a deep dish or timbale for service.

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