Subject: Irish Stew
From: Unicorn (unicorn@indenial.com)
Date: Thu Mar 01 2001 - 09:03:46 EST
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F O O D F U N N Y
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I am sure many of us have witnessed scenes similar to this one sent in
by reader Owen King:
When my son was just under 2 years old, I was preparing to dye some
eggs for Easter. As I was measuring out the vinegar into cup I
noticed him looking at them. I told him not to touch. Well, when I
turned my back for a moment he swigged down the contents of one of the
cups. I looked at him and his face and said, "Was that good?" He
nodded. I said, "would you like some more?" He violently shook his
head from side to side.
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T O D A Y ' S R E C I P E
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Many readers will note that Irma Rombauer's recipe for Irish stew is
not traditional, in that it calls for beef rather than lamb or mutton,
among other variations. While it may be lacking in authenticity, it
is a perfect example of how Old World dishes have been modified over
the years to suit the American cook.
All recipes this week are adapted from "The Joy of Cooking," by Irma
S. Rombauer, Simon and Schuster Inc., 1931, which is available in
facsimile edition from Amazon.com at:
http://www.amazon.com/exec/obidos/ASIN/0684833581/worldwiderecipes
Irish Stew
2 Tbs (30 ml) butter or vegetable oil
1 - 2 lbs (450 - 900 g) beef, trimmed and cut into
1-inch (3 cm) cubes
2 - 3 turnips, peeled and diced
2 - 3 carrots, diced
1 medium onion, diced
2 - 3 large potatoes, peeled and diced
2 Tbs (30 ml) all-purpose flour
1/2 cup (125 ml) cold beef broth or water
Salt and freshly ground pepper to taste
Heat the butter in a large pot over moderate heat and brown the beef.
Add enough water to cover and simmer tightly covered over low heat for
1 hour. Add the turnips, carrots, and onion and simmer 30 minutes.
Add the potatoes and simmer an additional 30 minutes. Mix the flour
with the beef broth and add to the pot, stirring to thicken the sauce.
Season with salt and pepper and serve immediately. Serves 4 to 6.
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