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
Written recipes as a concept can be tracked way back into the distant past, certainly as far back into recorded history as the ancient Egyptians, and possibly even further. Interesting though that is, in the main part, these ancient cook books were just very basic pictorial instructions for preparing meals.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, are a few tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Progressing into The time of the roman empire around 25BC a man called Apicius assembled a few documents detailing recipes enjoyed by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, main course and desserts, something we still use today. He also tells us how the cooks of Roman times made use of a good variety of aromatic flavours, including a few that are still present in modern kitchens such as bay, fennel and parsley. In the 15th century, the Crusaders brought back a variety of spices and herbs from the holy land, including spices such as parsley and basil. These new foods and tastes prompted a torrent in recipe books, most of which are now in private collections. Over the following few centuries, the powerful families of the West competed to serve the most exotic banquets, and consequentially chefs and their recipe collections were greatly in demand. However, it wasn`t until the nineteenth century that cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and recording the recipes that were being prepared for the better households. By the arrival of the twentieth century, recipe books are highly popular mostly due to better eduction, more spare time and being a little richer. |
We hope you enjoy this Ardshane House Irish Stew recipe.
