Ingredients

• 4 pounds Middle neck of lamb, cut in
• One inch chunks
• 4 pounds Potatoes, peeled
• 10 small Onions, sliced
• 2 ounces 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