Recipes > Meat > Lamb > Irish Stew With Dumplings

Irish Stew With Dumplings


  • 2 pounds forequarter lamb
  • 2 quarts boiling water
  • 2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1 onion
  • 1 carrot
  • 1 small white turnip
  • 4 potatoes
  • 4 tablespoons flour


Cut meat in small pieces, and trim off most of fat; cover with boiling water, and simmer for one hour; add salt and pepper, onion, carrot, and turnip cut in small cubes, and cook one hour; pare and slice potatoes, add to stew, and cook twenty minutes; thicken with flour mixed to a paste with cold water; add Dumplings, cover, and cook twelve minutes.


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Better Meals for Less Money (1917).

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