4 lb middle neck of lamb, cut in
1 one inch chunks
4 lb potatoes, peeled
10 small onions, sliced
2 oz pearl barley
2 pt beef stock
1 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!!"
Servings: 6 servings
Ardshane House Irish Stew Recipe brought to you by Recipe Ideas
Categories: Irish; Soup; Stew
The History of Recipes
It is quite possible to trace the history of written cooking instructions way back into the distant past, in truth as far back as early Egypt, and maybe even further. Interesting though that is, in the main part, these old recipes were just very simple hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians is a collection of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Moving on, there are two interesting recipe books which appeared in the 1300s - a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the spicy food that is served today, but rather descriptions of the types of meals on the menues of the rich and wealthy people of the period. During the following few centuries, the powerful families of the West tried to offer the most extravagent meals, and because of this chefs and their recipes could command a high salary. However, it wasn`t until the 1800s the formal cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, testing, and recording recipes for their fellow cooks to enjoy. By the advent of the 1900s, recipe books are starting to become popular mostly as a result of higher levels of literacy, leisure time and having more money to spend. |
We hope you enjoy this Ardshane House Irish Stew recipe.
