Recipe: Irish Stew with Dumplings

  • 2 pounds forequarter LAMB 1 carrot
  • 2 quarts boiling water 1 small white turnip
  • 2 teaspoons salt 4 POTATOES
  • 1/8 teaspoon pepper 4 tablespoons flour
  • 1 onion

Cut meat in small pieces, and trim off most of fat; cover with boiling water, and simmer for one hour; add salt and[Pg 41] pepper, onion, carrot, and turnip cut in small cubes, and cook one hour; pare and slice POTATOES, add to stew, and cook twenty minutes; thicken with flour mixed to a paste with cold water; add Dumplings (see No. 72), cover, and cook twelve minutes.

Better Meals for Less Money, by Mary Green (Year 1909)