---------- Recipe via Meal-Master (tm) v8.02
  
       Title: IRISH STEW (3) [THEODORA FITZGIBBON]
  Categories: Meats, Main dish
       Yield: 4 servings
  
       3 lb Lamb chops from the neck
       2 lb Potatoes
       1 lb Onions, sliced
       1 T  Parsley, chopped
       1 x  Pinch thyme
       1 x  Salt and pepper
      10 fl Stock
  
   Trim the meat of bone, fat and gristle, then cut into fairly large pieces.
    Layer the meat and the vegetables in a deep pan, seasoning each layer
   well, and ending with potatoes.  Pour in the stock and cover with a piece
   of buttered foil, then the lid, and bake in a slow oven, 300F, for about 2
   hours.  Or, if preferred, on the top of the stove, shaking teh pan from
   time to time to prevent sticking.  Add a very little more liquid if
   needed.
  
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