Ardshane House Irish Stew

Title:
Ardshane House Irish Stew

Yield:
6 Servings

Categories:
Ethnic,
Main
Dishes,
Meats




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






 "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