50. Irish stew


2kg mutton, for stewing or lamb (or use chops)
1 block dripping, lard or butter as necessary
3 Onions, peeled and thickly sliced
500g Carrots, cut into thick chunks
500g Turnips, peeled and cut into chunks
2 Bay leaves
2 tsp Worcestershire sauce, (or to taste)
1 litre stock, (or water) to cover
1 pinch salt and fresh ground black pepper
900g Potatoes, peeled and thickly sliced
1 sprig Parsley, chopped, to serve:


1. Trim the fat off the meat and reserve.

2. Cut the meat up into large cubes or chops. In a thick-bottomed pan or casserole, render down the fat over a low heat. Discard the solid bits and add extra dripping, lard or butter if necessary. Brown the meat in the fat, and then remove it from the pan. Brown the onions in the same pan.

3. Drain off the excess fat. Return the meat to the pan with the carrots, turnips, bay leaves, Worcestershire sauce, salt, pepper and enough stock or water to cover. Lay the potatoes on top. Simmer for 2-3 hours until the meat is tender and potatoes are soft and melting. Skim off the fat, remove any very large bones and serve scattered with parsley.