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Ardshane House Irish Stew
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(0)
CATEGORY
CUISINE
TAG
YIELD
Meats
Irish
Ethnic, Main dish, Cyberealm, Meats
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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