4 lb middle neck of lamb, cut in
1 one inch chunks
4 lb potatoes, peeled
10 small onions, sliced
2 oz pearl barley
2 pt beef stock
1 salt and pepper to taste
A Recipe for
Ardshane House Irish Stew
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
Eat drink and be merry, for tomorrow they may make it illegal. |
| Anonymous |
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
This Recipe for Ardshane House Irish Stew is one of thousands in the Recipes-to-go Ethnic Cookbook.
A good cook is like a sorceress who dispenses happiness. |
| Elsa Schiapirelli |
If you enjoy this Ardshane House Irish Stew Recipe - you should enjoy the recipe collections you can find on the websites below:
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
| Sharon Stone |
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
This is a recipe for Ardshane House Irish Stew from the recipe cookbook of Recipes-to-go (Ethnic)
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
There's too much blood in my caffeine system. |
| Seen on a bumper sticker |
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
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!!"
Serves: 6
Ardshane House Irish Stew Recipe brought to you by Recipes To-Go