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VEGETARIAN IRISH STEW.
1 lb. tomatoes, 7 small Spanish onions, 8 medium
potatoes, 1 oz. nutter or butter, 2 small carrots or
parsnips, or 1 cup fresh green peas.
A saucepan with a close-fitting lid, and, if a gas
stove is used, an asbestos mat (price 3-1/2d. at any
ironmongers) is needed for this stew. Skin the
tomatoes, peel and quarter the onions, and put
them into the saucepan with the nutter and shut
down the lid tightly. If a gas or oil flame is used,
turn it as low as possible. Put the asbestos mat over
this and stand the saucepan upon it. At the end of 1
hour the onions should be gently stewing in a sea of
juice. Add the potatoes now (peeled and cut in
halves). Also the peas, if in season. Cook for another
hour. If carrot or parsnip is the extra vegetable
used, cut into quarters and put in with the onions.
When done, the onions are quite soft, and the
potatoes, etc., just as if they had been cooked in a
steamer.
Note that the onions and tomatoes must be actually
stewing when the potatoes are put in, as the latter
cook in the steam arising from the former.
Consequently, they should be laid on top of the
onions, etc., not mixed with them. If cooked on the
kitchen range, a little longer time may be needed,
according to the state of the fire. Never try to cook
quickly, or the juice will dry up and burn. The slow
heat is the most important point.
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