---------- Recipe via Meal-Master (tm) v8.02
  
       Title: COUNTRY CORK IRISH STEW
  Categories: Main dish, Soups
       Yield: 4 servings
  
       8 ea Samll lamb chops, thawed
       1 ea Salt and pepper
       1 T  Vegetable oil
       1 x  Parsley, bay leaves
       1 x  Peppercorns, thyme, rosemary
       1 lb Potatoes, 3  to 4 medium
       2 c  Finely shredded cabbage
       1 ea Medium onion, chopped
       1 ea Large leek white thin sliced
      12 ea Small white onions
   1 1/2 c  Celery stalks, diced
   1 1/2 c  Peas
       1 x  Chopped fresh parsley
  
   Season chops with salt and pepper.  heat oil in saucepan wide enough
   to hold all chops in a single layer.  Brown on both sides.  Spoon off
   any melted fat and add enough water to cover chops.  Bring to a boil
   and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in
   cheesecloth.  Lower heat and simmer.  Meanwhile, peel potatoes and
   shape into bite sized  rounds.  Chop trimmings from potatoes into
   small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed
   leek, white onions and celery to chops and liquid.  Simmer 20 minutes
   then add peas.  Add a little more water if needed during cooking.
   Simmer 10 minutes more or until potatoes are tender.  Correct
   seasoning.  Garnish with parsley and serve.
  
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