Irish Stew
3 lb mutton or lamb from the neck or shoulder, trimmed and cut into cubes
2 lb russet potatoes, thickly sliced
½ bunch of parsley, trimmed and finely chopped
1 lb onions, thinly sliced
Salt and pepper
Bloom poured the rest of the currant sauce into a jar. Wouldn’t want to drown the pig in it. Because Poldy I’ve told you too much liquid spoils the stew.
It should be thick enough to stand a spoon in.
She’ll be quite pleased however, sucking pig for a celebration. For a homecoming. Not the usual. For instance beef, vegetable, spud. I suppose that is better still than a diet of tea and toast. The stew that is.
Ruminating upon his convictions pertaining the importance of dietary and civic selfhelp, Bloom considered the Dedalus family.
Shame it is. Yet not their fault. Bigger families, yet less food, and produce runs from the west to England before they can get it here.
And the blight. That’s proof of it too. Oh yes, where is it. Trousers.
With a final thought on the origins of the potato, its home so to say, having come from Spain by way of the New World, Bloom ended his contemplation and removed the potato from his trouser pocket, placing it in a dish on the table.