An Irish Stew

Preparation info
    • Difficulty


    • Ready in

      2 hr

Appears in

By Eliza Acton

Published 1845

  • About


  • Mutton cutlets, 2 lbs.
  • potatoes, 4 lbs.
  • pepper,


Take two pounds of small thick mutton cutlets with or without fat, according to the taste of the persons to whom the stew is to be served; take also four pounds of good potatoes, weighed after they are pared; slice them thick, and put a portion of them in a flat layer into a large thick saucepan or stewpan; season the mutton well with pepper, and place some of it on the potatoes; cover it with