Irish
Stew
1.3 kg approx / 2.5 - 3 lbs
|
Mutton Neck Chops |
4
|
Medium sized carrots |
4
|
Medium sized onions |
15g / .5 oz/ 1 tbsp
|
butter |
pinch
|
salt and pepper |
600ml / 1 pt / 2.5 cups
|
stock or water |
4
|
potatoes |
1 tbsp
|
chopped parsley |
1 tbsp
|
chopped chives |
|
mutton fat or good dripping |
Serves 4
Shred some of the mutton fat and render it down in a heavy
casserole. Peel onions and potatoes, scrape carrots. Cut the meat into
8 pieces; only excess fat is cut away. Bones need not be removed. Cut
the carrots and onions in quarters. Toss meat in fat until colour changes
and repeat with onions and carrots. Add stock and season carefully. Put
whole potatoes on top. Simmer gently until meat is cooked, 2 hours approx.
Pour off the cooking liquid. De-grease and reheat in another saucepan.
Check seasoning, thenswirl in butter, chives, parsley and pour back over
stew.
|
