MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01

      Title: Irish Stew By James Beard, Chef & Cooking Teacher
 Categories: Main dish, Meats, Vegetables
      Yield: 6 servings

      3 lb Lamb; rib or shoulder chops
      6 md Potatoes; peeled; sliced
      3 ts Parsley; chopped & mixed w/
  1 1/2 ts Thyme; dried (mix w/parsley)
      3 lg Onions; peeled; sliced
      2 c  Water
      2 tb Parsley, chopped (or 3 tbs)
        x  Butter; to grease casserole
        x  Salt; to taste
        x  Pepper; freshly grnd black

  [PAUSE] James Beard's Irish Stew

  * Instructions *

  Trim the fat from the chops, leaving the meat on the bones. Butter a
  2 or 2-1/2 quart casserole dish. Preheat the oven to 300dF.

  In the bottom of the casserole dish arrange a layer of one-third of
  the potatoes and cover with a layer of chops topped with a third of
  the parsley-thyme mixture.

  Add a layer of half the onions, then a third more potatoes, the
  remaining chops, herbs, remaining onions, and finally, the remaining
  potatoes and herbs. Season well with salt and pepper and add the
  water.

  Cover and cook the stew in the preheated over for 2 to 2-1/2 hours, or
  until the meal is tender and the potatoes and onions are soft.

  Serve in soup plates with a sprinkling of parsley on top, and drink
  beer with with if you'd like.

  Irish stew always benefits from being cooked the day before and
  [PAUSE] allowed to cool thoroughly. You may refrigerate. Skim off any
  fat and reheat the stew before serving.

  From: James Beard's Theory & Practice of Good Cooking. Consumers Union
  Edition for Consumers Reports Readers. Published by Alfred A. Knopf,
  Inc. Copyright 1977 by James Beard. ISBN: 0-89043-6.

                           Happy Cooking! Spunky :)
From: SPUNKY #108 @11110
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