Servings
6 s
Ingredients
- 4 pounds Middle neck of lamb, cut in
- One inch chunks
- 4 pounds Potatoes, peeled
- 10 small Onions, sliced
- 2 ounce Pearl barley
- 2 pints Beef stock
- Salt and pepper to taste
Directions
- “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 Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.
- File ftp://www.idiscover.
- co.
- uk/pub/food/mealmaster/recipes/mmcyber1.biz