---------- 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, 300 F, for about 2
  hours.  Or, if preferred, on the top of the stove, shaking the pan from
  time to time to prevent sticking.  Add a very little more liquid if
  needed.
 
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