Search billions of records on



2 lbs.mutton or lamb.
1 1/4 lbs.potatoes.
3 0z.flour.
4 onions.
1 1/4 pints stock.
2 tablespoons chopped parsley.
Salt and Pepper.

Trim the mutton of all fat, skin and gristle. Cut into pieces and coat with flour. Put into a large casserole, with the stock. Cover and let simmer for about 40 minutes. Slice the onions. Peel and cut the potatoes into 1 inch size pieces. Place the onions on top and then the potatoes. Sprinkle with parsley and season. Leave to simmer for a further 1-1/2 hours or until the meat and potatoes are cooked through.

Carefully lift some of the potatoes out. Put the meat into a hot serving dish. Place the remaining potatoes on top of the meat and decorate with chopped parsley. Add extra seasoning if necessary. I sometimes thicken the gravy with a little cornstarch if too runny.



To the Kitchen OR Back to the Hideaway

© 1998-2002 Fianna Webmasters
   Monday, 17-Dec-2001 06:12:33 MST
This page hosted by Rootsweb