Irish Stew with Dumplings
Ingredients
- 3 tablespoon fat
- 2 1/2 pound boned lamb, cut in 2-inch cubes
- 1 teaspoon salt
- 1/8 teaspoon pepper
- boiling water
- 8 small carrots, cut in halves
- 1 cup diced celery
- 1/2 cup diced onion
- 1 cup fresh or quick-frozen peas
- 1 1/2 teaspoon celery salt
- dumpling batter
Directions
- Heat fat in a large, heavy saucepan.
- Add lamb.
- Brown on all sides.
- Add salt, pepper, and enough water to just cover meat.
- Bring to boil; lower heat; simmer 1 to 1/2 hours or until lamb is almost tender.
- Add vegetables and celery salt.
- Simmer 10 minutes longer.
- Add more salt and pepper, if necessary.
- Drop dumpling batter on stew by tablespoonfuls, being sure each spoonful rests on a piece of meat.
- Cook, uncovered, 10 minutes over low heat.
- Cover; cook 10 minutes longer.
- Makes 6 to 8 servings.
Other Information
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Ingredients: 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
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Soup
Ingredients: beef chuck, flour, fat, salt, pepper, sugar, tomato sauce, water, carrot, onion, oregano, pea
Equipment: measuring cups, measuring spoons, pot, knife
State of Maine Chicken Pie
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Meat, Soup, Main Dish
Ingredients: chicken, water, onion, celery, salt, pepper, bay leaf, flour, evaporated milk, carrot, baking powder biscuit
Equipment: oven, measuring spoons, measuring cups, kettle, saucepan, knife, baking pan
Split Pea Soup II
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Soup
Ingredients: split pea, carrot, water, ham, celery, salt, onion, pepper
Equipment: measuring cups, measuring spoons, stove, pot, knife, sieve
Gefilte Fish
Author: Mrs L Friedman
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Category: Seafood
Ingredients: fish, carrot, onion, celery, salt, pepper, water, egg, bread
Equipment: measuring cups, measuring spoons, knife, stove, pot
Country Kitchen Brown Stew
Author: Stout State College Home Economics Club
Source: Stout's Favorites (1955-01-01)
Category: Soup
Ingredients: beef chuck, water, Worcestershire sauce, fat, lemon juice, onion, garlic, pepper, bay leaf, sugar, salt, potato, paprika, carrot, allspice
Equipment: measuring cups, measuring spoons, stove, knife
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove