Ardshane House Irish Stew

Categories: Ethnic | Main dish | Cyberealm | Meats

Serves: 6 Servings

Ingredients:

4 lb Middle neck of lamb, cut in
One inch chunks
4 lb Potatoes, peeled
10 sm Onions, sliced
2 oz Pearl barley
2 pt Beef stock
Salt and pepper to taste

Instructions:
"That's the basic recipe. You can add a load of sliced carrots and leeks
to make it go further and about 5-6 tsps. of Worchestershire sauce or
regular brown sauce wot you Yanks pour over everything!! If you like, you
could add a half a pint of Guinness to your stock. I make my stock from
the potato peelings, carrot tops, leek ends, and any other stuff I find
lurking in the refrigerator. If you chuck in a few moldy lamb bones and
boil/simmer for several hours, you should get a damned good stock (strain
the liquid or you'll get God knows what stuck in your teeth!!) You'll need
to start with about 5 pints of liquid. Then bung everything into a
ginormous pan, bring to the boil, and then simmer for about two
hours...should taste bloody orgasmic! Salt and pepper to taste, depending
on your level of drunkeness!!"

From: Judith Caughey, Ardshane House, Holywood, Co. Down, N. Ireland 1992

Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip

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