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Irish Stew

3 lbs mutton or lamb
2 large potatoes
4 oz turnips (roughly chopped)
8 oz carrots (roughly chopped)
1 tablespoon barley
3 pints hot water
12 oz onions (roughly chopped)
1 small onion (whole)
1 medium leek
Salt and black pepper
Sprigs of fresh parsley and thyme
2 tablespoons cornflour
1 tablespoon milk

Cut the meat into large rough pieces and place in hot water in
heavy pot. Add turnips and carrots, thick and roughly chopped.
Place small whole onion in centre bottom of pot. This remains right
through to end of cooking time and adds wonderfully to the flavour.
Bring to boiling point, reduce heat and simmer very slowly for at
least 2 hours. During this time add chopped onions and freshly
chopped parsley and thyme. Add salt and pepper to taste at regular
intervals. One hour before end of cooking or thereabouts place
large potato chunks into stew and add cornflour mixed with milk to
thicken. Add more thyme at this stage.

When cooking is finished and vegetables are well cooked but not
mushy remove onion from end of pot and discard. Serve stew on
large soup dishes and eat with Irish home baked brown bread.


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