Irish Stew with Parsley Dumplings Recipe
Ingredients
| Lean middle neck and scrag-end of mutton or lamb - 2 1/2 lb (1 kg) | ||
| Onions | 3/4 Pound | |
| Carrots | 1/2 Pound | |
| Medium-sized leeks - 2, washed and sliced | ||
| Large potato | 1 | |
| Pearl barley - 1 tablespoon | ||
| Flour | 2 Tablespoon, seasoned | |
| Hot water | ||
| Salt | To Taste | |
| Black pepper | 1 To taste | |
| Self-raising flour - 4 oz (110 g) | ||
| Suet | 2 Ounce, shredded (For the dumplings :) | |
| Parsley | 1 Tablespoon (For the dumplings :) | |
| Salt | To Taste (For the dumplings :) | |
| Black pepper | 1 To taste (For the dumplings :) | |
Directions
GETTING READY
1 Thoroughly wipe the pieces of meat.
2 Remove any excess fat.
3 Roll them in the seasoned flour to coat.
MAKING
4 In the bottom of a large saucepan, put a layer of meat followed by some onion, carrot, leek and potato and season with salt and pepper.
5 Put in some more meat and continue layering the ingredients until everything is used up.
6 Sprinkle in the pearl barley along with about 2 pints (1-25 litres) hot water and bring to simmering point.
7 Remove any scum that rises to the surface.
8 Cover the pan with a lid and allow to simmer over a low heat for about 2 hours.
9 About 15 minutes before the end of cooking time, prepare the dumplings.
10 In a bowl, combine the flour, salt, pepper and parsley.
11 Mix in the suet without rubbing in.
12 Add in just enough cold water to make a fairly stiff but elastic dough that leaves the bowl cleanly.
13 Shape it into 8 even dumplings.
14 When the stew is prepared, using a slotted spoon remove the meat and vegetables onto a large warm serving dish.
15 Cover with foil and keep warm.
16 Correct the seasoning and bring to a brisk boil.
17 Put the dumplings in, cover and cook for 20-25 minutes.
SERVING
18 Serve the meat surrounded by the vegetables and dumplings, with some of the liquid poured over and some in a gravy boat.
1 Thoroughly wipe the pieces of meat.
2 Remove any excess fat.
3 Roll them in the seasoned flour to coat.
MAKING
4 In the bottom of a large saucepan, put a layer of meat followed by some onion, carrot, leek and potato and season with salt and pepper.
5 Put in some more meat and continue layering the ingredients until everything is used up.
6 Sprinkle in the pearl barley along with about 2 pints (1-25 litres) hot water and bring to simmering point.
7 Remove any scum that rises to the surface.
8 Cover the pan with a lid and allow to simmer over a low heat for about 2 hours.
9 About 15 minutes before the end of cooking time, prepare the dumplings.
10 In a bowl, combine the flour, salt, pepper and parsley.
11 Mix in the suet without rubbing in.
12 Add in just enough cold water to make a fairly stiff but elastic dough that leaves the bowl cleanly.
13 Shape it into 8 even dumplings.
14 When the stew is prepared, using a slotted spoon remove the meat and vegetables onto a large warm serving dish.
15 Cover with foil and keep warm.
16 Correct the seasoning and bring to a brisk boil.
17 Put the dumplings in, cover and cook for 20-25 minutes.
SERVING
18 Serve the meat surrounded by the vegetables and dumplings, with some of the liquid poured over and some in a gravy boat.
Chef
