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Public Domain Recipes
cegoh (Pixabay License).

Irish Stew with Dumplings

Yield: 6 - 8 servings

Ingredients

Directions

  1. Heat fat in a large, heavy saucepan.
  2. Add lamb.
  3. Brown on all sides.
  4. Add salt, pepper, and enough water to just cover meat.
  5. Bring to boil; lower heat; simmer 1 to 1/2 hours or until lamb is almost tender.
  6. Add vegetables and celery salt.
  7. Simmer 10 minutes longer.
  8. Add more salt and pepper, if necessary.
  9. Drop dumpling batter on stew by tablespoonfuls, being sure each spoonful rests on a piece of meat.
  10. Cook, uncovered, 10 minutes over low heat.
  11. Cover; cook 10 minutes longer.
  12. Makes 6 to 8 servings.

Other Information

Author: Organization.Metropolitan Life Insurance Company

Source: Metropolitan Cookbook (1964-02-01)

Category: Soup, Main Dish

Measure: avoirdupois

Ingredient: fat, lamb, salt, pepper, water, carrot, celery, onion, pea, celery salt, dumpling batter

Equipment: saucepan, measuring cups, measuring spoons

See Also

Beef and Vegetable Stew

by: Metropolitan Life Insurance Company • Metropolitan Cookbook (1964-02-01)

Soup • avoirdupois • beef chuck, flour, fat, salt, pepper, sugar, tomato sauce, water, carrot, onion, oregano, pea • measuring cups, measuring spoons, pot, knife

State of Maine Chicken Pie

by: Metropolitan Life Insurance Company • Metropolitan Cookbook (1964-02-01)

Meat, Soup, Main Dish • avoirdupois • chicken, water, onion, celery, salt, pepper, bay leaf, flour, evaporated milk, carrot, baking powder biscuit • oven, measuring spoons, measuring cups, kettle, saucepan, knife, baking pan

Split Pea Soup II

by: Yorkraft Inc • Pennsylvania Dutch Cooking (1960-01-01)

Soup • avoirdupois • split pea, carrot, water, ham, celery, salt, onion, pepper • measuring cups, measuring spoons, stove, pot, knife, sieve

Gefilte Fish

by: Mrs L Friedman • Point Adams Packing Co (1957-07-01)

Seafood • fish, carrot, onion, celery, salt, pepper, water, egg, bread • measuring cups, measuring spoons, knife, stove, pot

Country Kitchen Brown Stew

by: Stout State College Home Economics Club • Stout's Favorites (1955-01-01)

Soup • avoirdupois • beef chuck, water, Worcestershire sauce, fat, lemon juice, onion, garlic, pepper, bay leaf, sugar, salt, potato, paprika, carrot, allspice • measuring cups, measuring spoons, stove, knife