Irish Stew from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
The scrag end of the neck of mutton, say two and a half to three pounds, can be used for this dish: Cut up the meat in neat pieces and season with pepper and salt, put it into a greased stewpan wit...
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Cooking tools:
- Chef's knife
- Cutting board
Ingredients
- salt
- onions
- neck of mutton
- pepper
- cold water
- herbs
- button onions
- flour
- potatoes
- olive potatoes
- parsley
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