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Irish Stew

4 servings

Ingredients

• 1 kg chop or leg of mutton
• 1.25 kg potatoes
• salt (a little)
• pepper (a little)
• 112.5 g butter
• onions (a little)
• beef broth or water (a little)

Instructions

1. For 4 people, take 1 kg of chop or leg of mutton and cut into finger-thick slices, trimming off the fat.
2. Pound the meat slices and sprinkle with salt and a little pepper.
3. Peel 1 to 1½ kg of potatoes, slice them thickly, wash, and blanch with boiling water.
4. Place a few pieces of butter at the bottom of a casserole dish, stockpot, or pudding mold.
5. Then layer alternately with meat and potatoes, distributing some butter in between.
6. If you like onion flavor, you can sprinkle some finely chopped onions between the layers.
7. Finally, add enough light beef broth or boiling water to just cover the top layer.
8. You will need 100 to 125 g of butter.
9. Place the pudding mold in boiling water; place the sealed casserole dish or regular stockpot over low heat, shaking gently from time to time.
10. In a pudding mold, the dish needs 2 hours to cook; in a pot, 3 hours.
11. Optionally, you can also cook with sliced, blanched white cabbage or cleaned, sliced carrots.

Modernized from a treasured 19th-century German cookbook.