Page:Browne - The Plain Sailing Cook Book.djvu/50

 IRISH STEW


 * MATERIALS

1 pound beef or mutton

1 small onion Covered saucepan

2 medium-sized potatoes

Salt

Pepper

2 tablespoons flour

¼ cup cream or milk


 * UTENSILS

Meat-knife

Vegetable-knife

Tablespoon

Small saucepan

DIRECTIONS
 * 1) Cut the meat in pieces about an inch and a half square.
 * 2) Put the meat in a saucepan, and cover with cold water.
 * 3) Place the saucepan on the fire, and bring to the boiling-point.
 * 4) Reduce the heat, cover the saucepan, and let simmer gently for one hour, adding a little hot water from time to time if necessary.
 * 5) While the meat is simmering, peel the potatoes, cut them in quarters, and boil in the small saucepan for twenty minutes.
 * 6) Drain the water from the potatoes, and when the meat has simmered for an hour add the potatoes to it.
 * 7) Mix the flour with the cream or milk, and stir it into the stew.
 * 8) Add the salt and pepper, increase the heat, and let the stew boil quickly for a minute or two.

REMARKS

When the stew has simmered for an hour, there should be about 1 cup of liquid left in the saucepan. If more than that remains, pour off enough so as to leave only about 1 cup. 