*  Exported from  MasterCook  *
 
                         Ardshane House Irish Stew
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Ethnic                           Main Dish
                 Meats                            MC
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      pounds        Middle neck of lamb -- cut in
                         One inch 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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