Irish Stew

The Century Cook Book circa 1894

Blanch Three pounds of mutton chops by dipping alternately in hot and cold water, put in a stewpan and barely cover with water;

let come to a boil;

skim carefully;

season with salt, parsley, mace and a few whole pepper-corns, boil half an hour;

then add a quart of small onions, boil until done;

lay the chops around the edge of a platter, skim out the potatoes and onions, and put in the middle;

thicken the gravy with a very little flour and pour over the vegetables.

Sprinkle over the whole two or three tablespoonfuls of finely chopped parsley.

Yorkshire Pudding with Roast Beef

The everyday cookbook circa 1887

Have your meat ready for roasting on Saturday, always. Roast upon a grating of several clean sticks (not pine) laid over the dripping-pan. Dash a cup of boiling water over the beef when it goes into the oven; baste often, and see that the fat does not scorch. About three-quarters of an hour before it is done mix the pudding.

Yorkshire Pudding;
One pint of milk, four eggs, whites and yolks beaten separately; two cups of flour-prepared flour is best(white flour?); one teaspoon salt.
Use less flour if batter grows stiff. Mix quickly; pour off the fat from the top of the gravy in the dripping pan, leaving just enough to prevent the pudding from sticking to the bottom. Pour in the batter and continue to roast the beef, letting the dripping fall upon the pudding below. The oven should be brisk by this time. Baste the meat with the gravy you have taken out to make room for the batter.
In serving, cut the pudding into squares and lay about the meat in the dish.
It is very delicious.

French Rarebit

The Farm and Fireside circa 1903

In a well-buttered baking dish place a layer of buttered toasted bread, and over this a thin layer of grated cheese.
Alternate, (layers) placing cheese on top. Add two cupfuls of milk to which has been added two beaten eggs, one half teaspoonful of salt, one half teaspoonful of mustard and a little red pepper.
Pour this over the bread and cheese.
Bake , covered in a slow oven thirty minutes.
Remove the cover and brown slightly.