Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three pints of water
- a piece of salt pork in the water before putting the meat
- four onions
- six large potatoes
- two tablespoonfuls of flour
- salt
- pepper
Directions
All kinds of meat intended for the table should be put into boiling water, thereby retaining the juices. If it is de- sired to give a salt flavoring to them, boil a piece of salt pork in the water before putting the meat in. A nice piece of boiled salt pork is a great addition to all kinds of boiled meats. Corned, salt or smoked meats should be put into cold water to cook. Great care should be taken to skim the scum off well just before the water boils ; for if the scum boils into the water, it is impossible to take it off, aad it will adhere to the meats.
Capers, Olives, Olive Oil, Tab!e Sauces
26 TO MAKE THE IRISH STEW.
One of the most inexpensive, palatable and wholesome dishes is the Irish stew. About ''.wo pounds of the neck of mutton, four onions, six large potatoes, salt, pepper, three pints of water and two tablespoonfuls of flour. Cut the mut- ton in handsome pieces. Put about half the fat in the stew- l^an, with the onions, and stir for eight or ten minutes over a hot fire ; then put in the meat, which sprinkle with the flour, salt and pepper. Stir ten minutes, and add the water, boil- ing. Set for one hour where it will simmer ; then add the potatoes, peeled and cut in quarters. Simmer an hour long- er and serve. You can cook dumplings with this dish, if you choose. They are a great addition to all kinds of stews and ragouts.