Irish Stew from The Robert Carrier Cookbook by Robert Carrier
Cut mutton in 2 ½-inch cubes; peel and slice onions and potatoes thickly. Place a layer of sliced onions on the bottom of a heatproof casserole; cover with a layer of meat, and then a layer of...
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Cooking tools:
- Pepper mill
- Baking dish
- Chef's knife
- Cutting board
- Peeler
- Stove
- Spoon
Ingredients
- salt
- freshly ground black pepper
- 2 pounds potatoes
- 1 pound onions
- 3 pounds shoulder of mutton
- 2-3 tablespoons chopped parsley
- light stock
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