Genuine Irish Stew Recipe

MRS. DUNCAN LAURIE.



Take the feet and legs of a pig, cut off at the hams, two will be

sufficient for a family of eight. Singe off the hair and thoroughly

cleanse them, removing the toes by scorching. Cut the legs in pieces

suitable for stewing, put down in cold water and cook slowly for three

hours. Pare and cut up nine or ten good sized potatoes and add to your

stew with salt and pepper, about one half an hour before dishing. After

the potatoes have been put in, the greatest care must be taken to

prevent them from sticking to the pot and burning, therefore you must

stir frequently with a spoon. What remains from dinner pour into a mould

and it will become a jelly, which is nice eaten cold for breakfast.

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