Irish stew

“ To the paste add several spoonfuls of the stew, then stir the mixture into the rest of the stew and cook until smooth and thickened. Season to taste.
When the stew, is done, put it into one large baking dish or individual baking dishes. Put on a "lid" of seasoned fluffy mashed potatoes and bake until the pie is hot throughout and browned on top. A small quantity of baking powder or a well-beaten egg adds to the lightness of the mashed potato.
Irish Stew
Shoulder, neck, flank, and shank of lamb or mutton are all good for Irish stew. ”

“ Serve hot with a hatchet on the side. If there are more than four people in the family use both shoes.
IMITATION IRISH STEW. (From a Recipe furnished by Charles Swayne.)
Remove the jacket and waistcoat from a potato and put in the saucepan. Add three quarts of boiling water. Get a map of Ireland and hang it on the wall directly in front of the saucepan. This will furnish the local color for the stew. Let it boil two hours. When the potato begins to moult it is a sign the stew is nearly done. Walk easy so as not to frighten it. Add a pint of rhubarb and serve hot with lettuce dressing. ”

“ It was a great success, that Irish stew. I don't think I ever enjoyed a meal more. There was something so fresh and piquant about it. One's palate gets so tired of the old hackneyed things: here was a dish with a new flavour, with a taste like nothing else on earth.
And it was nourishing, too. As George said, there was good stuff in it. The peas and potatoes might have been a bit softer, but we all had good teeth, so that did not matter much: and as for the gravy, it was a poem—a little too rich, perhaps, for a weak stomach, but nutritious. ”

“ Their taste is not sufficiently developed, but it exists. This is another good side to the national character; I even think that if the nations were to be arranged in the order of their culinary aptitudes, the Irish would take a very honourable rank. Professors affirm that it is to them we owe that excellent combination our fathers appreciated under the name of haricot mutton, and that ignorant practitioners of our epoch call navarin. It seems that from the earliest ages this dish has been known in Ireland as Irish stew. ”

“ It was the chief business of this servant, to discharge the two very congenial duties of groom and cook; and no one was eligible to the office who could not make Irish stew. "Well, Pedro, what's for dinner to-day?"—The answer was invariable, "Oirish-too." The ration beef—it was generally beef—was popped into a saucepan with anything else that came to hand—bread, onions, leeks, potatoes if you could get them, and just enough water to cover the whole;—then stewed. ”

“ For a regiment of 1000 men use 20 stoves.
No. 5.—Plain Irish Stew for Fifty Men.
Cut 50lbs. of mutton into pieces of a quarter of a pound each, put them in the pan, add 8lbs. of large onions, 12lbs. of whole potatoes, 8 tablespoonfuls of salt, 3 tablespoonfuls of pepper; cover all with water, giving about half a pint to each pound; then light the fire; one hour and a half of gentle ebullition will make a most excellent stew; mash some of the potatoes to thicken the gravy, and serve. Fresh beef, veal, or pork, will also make a good stew. Beef takes two hours doing. ”

“ After twenty minutes pour off the water, and put into the saucepan the contents of a one-pound tin of haricot-mutton, or beef, or Irish stew, and stir in two large spoonfuls of Bovril or Liebig’s Essence of Meat. If Worcester sauce is liked, add a tea-spoonful of that. Stir all well together, and continue to stir the stew over a hot fire for five or six minutes. This makes a good dinner for two hungry men. If you can buy from a neighbouring garden some young potatoes and carrots use twenty of each. Do not peel the potatoes, only wash them and rub them with a coarse cloth. ”

“ We could only cook seal or penguin hooshes or stews on this stove, and so uncertain was its action that the food was either burnt or only partially cooked; and, hungry though we were, half-raw seal meat was not very appetizing. On one occasion a wonderful stew made from seal meat, with two or three tins of Irish stew that had been salved from the ship, fell into the fire through the bottom of the oil-drum that we used as a saucepan becoming burnt out on account of the sudden intense heat of the fire below. ”

“ An Americanism for the mode of many people anxious to cut off corners by crossing and recrossing the street, by which process one’s way is actually made longer.
Irish Stew. So called because among the Irish peasantry the beef is generally absent, the stew consisting wholly of onions and potatoes. ”

“ Australian meat can, however, be sent to table hot, and there are several ways of doing it. One method is to make it into an Irish stew. Warm the tin just sufficiently to melt the jelly, pour off all the jelly into a saucepan, and slice up half-a-dozen good-sized onions and boil them in the jelly. Boil, say, an equal weight of potatoes to meat, also separately, in some water. Then place the hot cooked potatoes, the tender-boiled onions, and gravy with the meat in a saucepan, and as soon as the meat is hot through send it to table. ”

“ At present there is more money in the cattle and sheep business than in any other kind of farming in Ireland, and, as you drive out into the interior, you can see the loveliest pastures in the world filled with fat, sleek animals feeding upon the luscious grass. I do not believe there are richer or more beautiful pastures in any land, and Irish beef and mutton command a premium because of their flavor and tenderness. Hence prosperous cattle-breeders cannot be blamed for refusing to sell their pastures and go out of business, and there is no law to compel them to do so. ”

“ The exports of butter also increased, and Ireland now has the lead among the nations that contribute to the British poultry market. In 1907 the value of the poultry exported from Ireland to Great Britain was £725,441.
Ireland ought to furnish all the bacon that the British people eat. Irish bacon is the best in the world, and brings the highest prices, but, notwithstanding that fact, more bacon was imported into England from the United States, from Denmark, and from Canada than from Ireland. ”

“ The night that Huggie and I slept down at Ciry, the rest of the despatch riders, certain that we were taken, encamped at Ferme d'Epitaphe, for the flooded roads were impassable. There we found them in the morning, and discovered they had prepared the most gorgeous stew of all my recollection.
Now, to make a good stew is a fine art, for a stew is not merely a conglomeration of bully and vegetables and water boiled together until it looks nice. First the potatoes must be cut out to a proper size and put in; of potatoes there cannot be too many. ”

“ The oysters in their scallop shells were a singular success, and so were the mighty venison pasties, and the savory stew compounded of all that flies the air, and all that flies the hunter in Plymouth woods, no longer flying now but swimming in a glorious broth cunningly seasoned by Priscilla's anxious hand, and thick bestead with dumplings of barley flour, light, toothsome, and satisfying. ”

“ Apples, pears, plums, and the smaller fruits grow abundantly in the mild, moist climate, but the Irish sun will not ripen peaches, grapes, or tomatoes, unless they are under glass. Poultry thrive wondrously, and there is a large exportation of fowl and eggs to the British markets. Irish butter ranks high also. ”

“ There is no limit to the demand for Irish agricultural produce at good prices, but the cultivated area of the island continues to diminish annually, and the area given up to pasturage and the breeding of cattle and sheep increases. The Irish farmer has an unlimited market for bacon, hams, butter, eggs, poultry, potatoes, and other vegetables in London, Liverpool, Manchester, Birmingham, Leeds, Glasgow, and other great manufacturing cities which are now very largely fed by Holland and Denmark. ”

“ Almost three weeks passed away before Adolpho told me the rest of the tale and it was a cold night in June when he did. After supper he commenced, perhaps because it was the kind of stew that he liked best. For the most of the stew was fish. I said “the most of the stew,” because our stews were different from those you have. If on Monday we had a piece of huanaco meat, we put it in the iron pot to stew. There would be something left over, for we always made a little more than we required and we never wasted food. So, supper being done, the iron pot with the remains of the stew was put aside. ”

“ A stew may be made with crackers or flour, with celery, cheese, or milk, and with or without sauces; but in every instance the juice must be separated from the oysters and well cooked before the latter are added, or they will be over-done, shrivelled, and ruined. The simplest mode is to put some pepper, salt, and butter in the juice, boil it five minutes, add the oysters, and cook for one minute longer. ”

“ In 1650, Sweden was permitted, as a favour, to employ a hundred vessels in the Irish fishery; and the Dutch in the reign of Charles I. were admitted to the fisheries on the payment of 30,000L. In 1673, Sir W. Temple, in a letter to Lord Essex, says that "the fishing of Ireland might prove a mine under water as rich as any under ground." [9]
The coasts of Ireland abound in all the kinds of fish in common use — cod, ling, haddock, hake, mackerel, herring, whiting, conger, turbot, brill, bream, soles, plaice, dories, and salmon. ”

“ The brewing of stout, and a strong bittered beer, for exportation; and the distilling of whiskey, another strong but spirituous drink, are other branches of Irish industry.
Fishing is an important occupation with those peasants who live on the sea-shore, and near the rivers or lakes. The making of roads, draining bogs, and improving the land, now employ thousands of poor labourers, who formerly used to be without any occupation.
The Irish dairies are well-managed and are generally extensive; many counties in the south part of the island are occupied almost entirely by dairy farms. ”

“ Those portions which have bone and fat, as well as lean beef, make much better-flavored stews than pieces which are wholly lean. The bones, however, should not be crushed or splintered, but carefully sawed or broken, and any small pieces removed before cooking. It is generally considered that beef which has been previously browned makes a much more savory stew, and it is quite customary first to brown the meat by frying in hot fat. A much more wholesome method, and one which will have the same effect as to flavor, is to add to the stew the remnants of roasts or steak. ”

“ In the best qualities of beef and pork, the trade generally get 5s. to 10s. a package profit, and on an ordinary article a much larger margin is allowed.
"American beef is far superior to Irish, and brings more money. The import of the latter is about 1000 tierces—of the former, 20,000 tierces. Irish pork stands higher than American, and the finest quality eastern will sell within 5s. per barrel of Irish. The import of Irish is about 3000 barrels—of American, 35,000 barrels." ”

“ In Scotland whisky is the universal ichor and panacea. In Ireland a kind of whisky which is unquestionably whisky, but not Scotch, stands in the same friendly relation to the people. In England we drink both kinds, lying thus between the devil and the deep sea. There cannot be the slightest doubt that the baser sorts of whisky are Scotch, and that the primal, more edifying and more inspiring sorts—if we only knew it—are Irish. He who drinks beer thinks beer. He who drinks whisky thinks whisky. ”

“ The chief source of income in Ireland came from the pasture lands on which cattle were bred. The cattle were imported to England. The English landlords, however, taking alarm, discovered to the Crown that this importation of Irish cattle was lowering English rents. Two Acts passed in 1665 and 1680 fully met the wishes of the landlords, and ruined absolutely the Irish cattle trade. Prevented thus from breeding cattle, the Irish turned to the breeding of sheep, and established, in a very short time, an excellent trade in wool. ”

“ In Ireland the potato has become a staple article of food. Whole generations of Irishmen have battened upon it—in good times, with the addendum of a little buttermilk or a scrap of bacon, in bad times with the addendum of a pinch of salt. And as the times in Ireland have been immemorially bad times, the pinch of salt has been most frequently to the fore. In plain words, the Irish people are a potato-fed people. In theory the potato might well have been specially created by Providence to fit in with the Irish temperament. ”

“ Scotland and the number of whisky-sodden persons in Ireland stand in the ratio of ten to one. In Scotland the red nose and the pimply face abound. Outside that fearsome area known as the Diamond, there is scarcely a red nose or a pimply face in all Ireland. All the best Scotch whisky is produced in legitimate distilleries, and all the best Irish whisky, with due respect, of course, to Dunville, Jamieson et hoc genus, comes out of little places which are unbeknownst to the King’s officers of Excise. ”

“ Some stews are made of all meat, some are part meat and part vegetables. For 5 to 6 generous servings, 2 pounds of lean raw meat without bone makes a good all-meat stew. Browning the meat gives it richer flavor. For meat and vegetable stew, combine meat and vegetables in any desired proportion. Vegetables are at their best when cooked quickly, so do not add them until the meat is almost if not altogether tender. ”