2 lbs.mutton or lamb.
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.
1 1/4 lbs.potatoes.
1 1/4 pints stock.
2 tablespoons chopped parsley.
Salt and Pepper.
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
Back to the Hideaway
© 1998-2002 Fianna Webmasters
Monday, 17-Dec-2001 06:12:33 MST
This page hosted by Rootsweb