Recipes > Meat > Lamb > Irish Stew with Dumplings

Irish Stew with Dumplings


  • 3 pounds lamb from the fore-quarter
  • 1/2 cup each carrot and turnip
  • 1 onion
  • 4 cups potatoes
  • 1/4 cup flour


Wipe and cut in pieces the lamb. Put in kettle, cover with boiling water, and cook slowly two hours or until tender. After cooking one hour, add carrot and turnip cut in one-half inch cubes, and onion cut in slices. Fifteen minutes before serving add potatoes cut in one-fourth inch slices, previously parboiled five minutes in boiling water. Thicken with flour, diluted with enough cold water to form a thin smooth paste. Season with salt and pepper, serve with dumplings.


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The Boston Cooking-School Cook Book (1896).

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