*  Exported from  MasterCook  *
 
               IRISH STEW BY JAMES BEARD, CHEF & COOKING TEA
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main dish                        Meats
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Lamb -- rib or shoulder
                         chops
    6       md           Potatoes -- peeled; sliced
    3       ts           Parsley -- chopped & mixed w/
    1 1/2   ts           Thyme -- dried (mix
                         w/parsley)
    3       lg           Onions -- peeled; sliced
    2       c            Water
    2       tb           Parsley, chopped (or 3 tbs)
            x            Butter -- to grease casserole
            x            Salt -- to taste
            x            Pepper -- freshly grnd black
 
   Trim the fat from the chops, leaving the meat on the
   bones. Butter a 2 or 2-1/2 quart casserole dish.
   Preheat the oven to 300dF. In the bottom of the
   casserole dish arrange a layer of one-third of the
   potatoes and cover with a layer of chops topped with a
   third of the parsley-thyme mixture.
   Add a layer of half the onions, then a third more
   potatoes, the remaining chops, herbs, remaining
   onions, and finally, the remaining potatoes and herbs.
   Season well with salt and pepper and add the water.
   Cover and cook the stew in the preheated over for 2 to
   2-1/2 hours, or until the meal is tender and the
   potatoes and onions are soft. Serve in soup plates
   with a sprinkling of parsley on top, and drink beer
   with with if you'd like. Irish stew always benefits
   from being cooked the day before and allowed to cool
   thoroughly. You may refrigerate. Skim off any fat and
   reheat the stew before serving.
  
 
 
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