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Irish Stew - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers

Irish Stew - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 


Irish Stew. Time—2 hours.


1½ lb. breast or scrag of mutton, 2 lbs. of potatoes, 1 pint water, 3 onions, 1 tablespoonful flour, 1 teaspoonful salt, ½ teaspoonful pepper.
Cut the meat into neat pieces, removing some of the fat, peel and slice the potatoes and onions. Mix the flour, pepper and salt on a plate, and dip each piece of meat into this mixture. Put a layer of potatoes at the bottom of the saucepan, then one of meat, then one of onion, covering with a layer of potatoes. Pour the water over the whole and stew slowly, or bake in the oven 1½ hour, stirring occasionally.



Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

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