| 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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