Evening Republican, Volume 17, Number 114, Rensselaer, Jasper County, 13 May 1913 — Old-Fashioned Irish Stew. [ARTICLE]

Old-Fashioned Irish Stew.

Take three or four slices of fat salt pork, cut into little squares. Put those into an iron kettle and fry over a slow fire until all the fat is extracted; then take out the scraps, leaving the fat in the kettle, and into ’ this place a layer of potatoes, thinly sliced, then a couple of onions sliced, and then another of potato and onion, and so continue until you have perhaps four layers. Sprinkle salt and a little black pepper between the layers. Now lay on the pork scraps, adding just enough water so that none will be left when potatoes and onions are cooked. When done, or nearly so, take a dozen Boston crackers, split and lay them on top, split side up. Now take a handful of flour and stir it in a pint of milk, adding a little salt and a lump of butter (small). Put into the pot and let boil until the crackers are soft The whole should be well mixed. Use just enough milk to give a moisture and no more.,