{"id":6914,"slug":"irish-stew-2","title":"IRISH STEW","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one and one-half pounds of lamb","flour","water","one quart of potatoes","one-half a cup of carrots","three onions","salt","pepper","two tablespoons of flour","cold water","dumplings"],"ingredients_norm":["and half pounds of lamb","flour","water","potato","carrot","onion","salt","pepper","cold water","dumpling"],"steps":["Cut one and one-half pounds of lamb into small pieces.","Dredge each piece of meat in flour.","Brown in the frying-pan.","Put in kettle, cover with water and cook slowly one hour or until tender.","Add one quart of potatoes cut in small dice, one-half a cup of carrots and three onions, after cooking thirty minutes.","Season with salt, pepper, and thicken with two tablespoons of flour moistened in enough cold water to form a smooth paste.","Serve with dumplings. (See Dumplings, in \"Garnishes and Dumplings for Soups\".)"],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w24:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0bd090f74abf8a4d3b80d01a3b17fd15616cb77c947cbe0f029f563947ae320e","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/irish-stew-2"}