★ Nut Irish Stew--a Universal Favorite
Ingredients
Directions
Add 4 or 5 tablespoons of raw nut butter to 2 quarts of salted water.
Add 4-6 large onions sliced thin and 3 pieces of potato cut into irregular pieces about an inch in diameter.
When the potatoes have cooked enough to give a little consistency to the stew, drop in pieces of nutmese in strips about 1½ inches long and ¾ inches thick.
Heat without stirring, then serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Raw nut butter (in the method)
- Gives the stew body and a rich, nutty flavour as it is dissolved into the water.
- Potatoes (in the method)
- Their starch thickens the stew slightly as they cook, giving it a little consistency.
- Onions
- Soften as they cook, adding sweetness and savoury aroma to the broth.
The step that matters
Drop in the nutmese only once the potatoes have cooked enough, then leave the stew unstirred. Potatoes release starch as they cook, which gives the stew its body. Stirring breaks the potato and nutmese pieces apart and can make the stew cloudy and mushy, so heat it gently without stirring.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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