ID:802
Recipe Name:Ardshane House Irish Stew
Name:
Email:
Date: December 2,2009
Category: Soups and Stews
Category: Soups and Stews
Nationality: Irish
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Number of servings: None
Calories Per Serving: None
Preparation Time: None
Difficulty: Easy
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| Ingredients: |
Left Ingredients:
4 lb Middle neck of lamb,cut in
One inch chunks
4 lb Potatoes,peeled
10 sm Onions,sliced
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Right Ingredients:
2 oz Pearl barley
2 pt Beef stock
Salt and pepper,To Taste
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| Cooking
Instructions: |
Instructions: 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 get God knows
what stuck in your teeth!!) You 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!
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| Serving Suggestion: |
None
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| Additional Comments: |
None
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| Preparation Time: |
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| Number of servings: |
None
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| Calories Per Serving: |
None
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| Degree of Difficulty: |
Easy
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| Pictures: |
None
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