*  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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