Recipe - Ardshane House Irish Stew

4 pound Middle neck of lamb, cut in
One inch chunks
4 pound Potatoes, peeled
10 small Onions, cut or sliced up
2 ounce Pearl barley
2 pt Beef stock
Salt and pepper to taste

"That's the basic recipe. You can add a load of cut or sliced up carrots and leeks
to make it go further and about 56 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

Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip