From amanda@gate.net Wed May 24 17:37:24 2000 Date: 17 May 2000 11:43:57 GMT From: Amanda Newsgroups: rec.food.recipes Subject: Molly's Irish Stew Followup-To: rec.food.cooking Molly's Irish Stew I can still conjure up the wonderful feeling of home when I use my mother's recipe handed down through the matriarchal line of my Irish family. This is 'real' Irish stew as you've never tasted it before, allowing for biased opinion of course! The rich brew simmered for hours on top of the gas stove, the magic aroma of herbs and vegetables prevailed the air in our little cottage on the outskirts of Dublin in the '50's. It seems now that the expectation and eating of this stew combined to enrich both our body and soul to Waltonesque proportions. I'm sure the secret of success in its recreation has much to do with what in Ireland is called the 'gift of the gab' and a large kiss of the blarney stone is required. I remember my mother with vegetable in hand and local gossip in equal measure moving from kitchen to sitting room at various intervals during the stew preparation. I have seen some recipes where all the vegetables are added together at the outset and I am convinced that this is not authentic Irish stew - a bit of the Irish character must be added. Macbeth's witches must have been Irish. The opening scene is reminiscent of authentic Irish stew making (substituting incantations for 'gab'). Even today the older generations of Irish cooks, usually matriarchs of vast families, entertain their offspring and neighbors around the 'stew'. Mrs. O'Brien of Arbour Hill in Dublin comes to mind. The magical brew lasted for a full week and was offered to all comers to her neat house to whom she imparted her wisdom and warmth in no small measure helped by the initial hot broth. Molly's Irish Stew 3 lbs mutton or lamb (mutton gives authentic flavour) 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 of cornflour 1 tablespoon of milk Large heavy pot for on-stove cooking 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 (when the humour is on you) 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 and eat some yourself as my mother did - it is delicious and very good for you. 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. eHope you enjoy cooking this recipe and that Irish good luck and hospitality surround you. Recipe courtesy of Marie Roche ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.