Page:Meat for Thrifty Meals.djvu/21



Shoulder, neck, flank, and shank of lamb or mutton are all good for Irish stew. Cut the meat in inch cubes; sprinkle with salt, pepper, and flour; and brown with the onions in 2 to 3 tablespoons of fat. Add water to cover and let lamb simmer 1½ hours or until tender. Mutton takes more time, probably 2½ to 3 hours. Add the diced vegetables and cook until tender. If the stew is not thick enough, mix 1 to 2 tablespoons flour with an equal quantity of cold water to make a smooth paste. 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 with salt, pepper, and parsley.

Cut the beef in inch cubes and sprinkle with salt, pepper, and flour. Brown well in 2 to 3 tablespoons of fat, and while browning add the onion, green pepper, celery, and parsley. Sprinkle with paprika, add water to cover, put on a lid, and cook slowly for 2½ to 3 hours or until the meat is tender. If the stew is not thick enough, mix 1 to 2 tablespoons of flour to a smooth paste with an equal quantity of cold water. 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 with salt and pepper, adding, if desired, tomato catsup, or chili sauce, or grated horseradish.

Dice the salt pork and fry until crisp. Cut the lean raw meat in inch cubes, sprinkle with salt, pepper, and flour, and brown in 2 to 3 tablespoons of the salt pork drippings. Add the onion and green pepper and cook for a few minutes. Add water to cover and the bay leaf and cloves, put on a