Potato by Andrew F. Smith

Author:Andrew F. Smith
Language: eng
Format: epub
Publisher: Reaktion Books

The water and the pearl barley are first put together into the boiler and made to boil; the pease are then added, and the boiling is continued over a gentle fire about two hours; the potatoes are then added, (having been previously peeled with a knife, or having been boiled, in order to their being more easily deprived of their skins,) and the boiling is continued for about one hour more, during which time the contents of the boiler are frequently stirred about with a large wooden spoon, or ladle, in order to destroy the texture of the potatoes, and to reduce the soup to one uniform mass. When this is done, the vinegar and the salt are added; and last of all, at the moment it is to be served up, the cuttings of bread.9

In the eighteenth century, Irish stew was traditionally made of mutton (usually neck), potatoes, onions and parsley, although some cooks added turnips or parsnips, carrots and barley. Mutton was the dominant ingredient because of the economic importance of wool and sheep’s milk in Ireland: only old sheep ended up in the stew pot, where it needed hours of simmering before it was palatable. When made in the traditional manner, even with tender lamb, Irish stew is cooked long enough that the vegetables break down, and the result is a very thick and hearty stew. It was recognized as the Irish national dish about 1800.

In the United States, N.K.M. Lee’s The Cook’s Own Book (1832) includes a recipe for Irish stew that is made from the same ingredients and in the same way as in Ireland. However, in America lamb and mutton were not plentiful, so other meats were substituted. Today, lamb is once again the meat most often used in Irish stew.

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