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Recipe Name: Ardshane House Irish Stew Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Meats Comments:
Preparation Time:
Number of Servings: 6

4 Pound(s) Middle neck of lamb, cut in
One inch chunks
4 Pound(s) Potatoes, peeled
10 Onions, sliced
2 Ounce(s) Pearl barley
2 Pint(s) Beef stock
Salt and pepper to taste

"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
Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda
Fields. File

Nutrition (calculated from recipe ingredients)
Calories: 427
Calories From Fat: 52
Total Fat: 5.9g
Cholesterol: 10mg
Sodium: 1317.1mg
Potassium: 1680.7mg
Carbohydrates: 83.5g
Fiber: 10.3g
Sugar: 11.2g
Protein: 12.5g

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