Potato And Meat Irish Stew Recipe
Ingredients
| 2 lb. best end of neck | ||
| Onions | 1 Pound | |
| Potatoes | 3 Pound | |
| 1 1/2 pt. stock or water | ||
| Parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut the meat into neat cutlets and trim off the surplus fat.
Arrange in a saucepan layers of the meat, thinly-sliced onions, seasoning and half the potatoes cut In slices.
Add stock or water just to cover and simmer gently for about 1 1/2 hr.
Add the rest of the potatoes —cut to a uniform size to improve the appearance on top.
Cook gently in the steam for about 3/4 hr longer.
Serve the meat in the centre of a hot dish and arrange the potatoes round the edge.
Pour the liquid over the meat and sprinkle with finely-chopped parsley.
Arrange in a saucepan layers of the meat, thinly-sliced onions, seasoning and half the potatoes cut In slices.
Add stock or water just to cover and simmer gently for about 1 1/2 hr.
Add the rest of the potatoes —cut to a uniform size to improve the appearance on top.
Cook gently in the steam for about 3/4 hr longer.
Serve the meat in the centre of a hot dish and arrange the potatoes round the edge.
Pour the liquid over the meat and sprinkle with finely-chopped parsley.
Chef
