Irish Stew

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take from one to three pounds of loin of mutton, or ribs of beef; cut it into chops; add by weight as many white potatoes, sliced, as there is beef. Throw in from two to six chopped onions, according to size, some pepper and salt, and a large spoonful of butter to each pound of meat. Let all stew gently for two hours and serve with boiled rice or macaroni.