ReTRo HouSeWiFe

RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

ST. PATRICK'S IRISH STEW, Irish

Ingredients

• 3 pounds lamb stewing meat
• 2 cups sliced onions
• 2 pounds (approx. 4 or 5) medium-sized potatoes
• ½ cup cold water
• ¼ cup hot water
• 1 tablespoon salt
• ½ teaspoon ground black pepper

Preparation Instructions

Trim lamb and cut meat into 1-inch pieces. Combine meat with onions and place in a 3-quart casserole. Peel potatoes and slice ¼-inch thick. Arrange slices over meat, overlapped in shingle fashion, in a 3-inch border leaving the meat uncovered in the center. Mix cold water and flour until smooth, and mix with hot water, salt and black pepper. Pour over the stew. Cover and cook in a preheated slow oven (325 degrees) 2 hours or until meat is done and almost all the liquid has disappeared. If desired, place under broiler to brown potatoes. Serve hot from the casserole. (Oven Method - 6 Servings)

Contributed by Gaynor Maddox, 1964

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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH

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