Irish cuisine a low starch content. Many elements of Irish cuisine were lost or abandoned during that time, with the loss being particularly acute between the Great Famine of the mid 19th century and the mid 20th century. By the 21st century, much of Irish cuisine was being revived. Representative traditional Irish dishes include Irish stew (made with lamb, mutton, or goat), bacon and cabbage (with potatoes), boxty (potato pancake), coddle (sausage, bacon, and potato), colcannon (mashed potato, kale or cabbage, and butter), and, in Ulster, the soda farl. Modern Irish Food still uses these traditional ingredients but they are now being
Sonofabitch stew and sometimes onion. Babinski's recipe for eight guests contains the following ingredients, which cook together for about four hours at moderate heat in the oven, the excess of surfacing fat being removed before serving: Frank X. Tolbert's 1962 history of chili con carne, "A Bowl of Red", discusses sonofabitch stew as well. Tolbert suggests that the chuck wagon cooks borrowed the idea for the stew from the cooking of the Plains Indians. He also specifies a recipe that never includes onions, tomatoes, or potatoes. In addition to "sonofabitch stew", the dish was known as "rascal stew", "SOB stew", or fitted