*  Exported from  MasterCook II  *
 
                         Ardshane House Irish Stew
 
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Irish                            Lamb
                 Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Pounds        Middle Neck Of Lamb -- cut into 1 chunks
    4      Pounds        Potatoes -- peeled
   10      Small         Onions -- sliced
    2      Ounces        Pearl Barley
    2      Pints         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
 
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