Irish Stew
Cooking time: approximately 2 1/4 hours
1 - 1 1/2 pounds lamb (its supposed to be scrag end of mutton but I don't think they sell that now)
2 large onions
about 1 - 1 1/2 pounds peeled potatoes
3/4 pint white stock or water
seasoning
Garnish: chopped parsley
Cut the meat into joints, put into a saucepan with the sliced onions and half the sliced potatoes. Add the water or stock and seasoning, bring to boiling point and remove any "scum" from the top. Put on the lid, lower the heat and simmer gently for about 1 1/2 hours. Slice the rest of the potatoes, put into the stew and continue cooking for a further 40 minutes. Taste and re-season if wished. Lift carefully into a hot dish and garnish with chopped parsley.
Serves 4