---------- Recipe via Meal-Master (tm) v8.02

     Title: Irish Stew (3) [Theodora Fitzgibbon]
Categories: Meats, Main dish
     Yield: 4 servings

     3 lb Lamb chops from the neck
     2 lb Potatoes
     1 lb Onions, sliced
     1 T  Parsley, chopped
     1 x  Pinch thyme
     1 x  Salt and pepper
    10 fl Stock

 Trim the meat of bone, fat and gristle, then cut into fairly large pieces.
 Layer the meat and the vegetables in a deep pan, seasoning each layer
 well, and ending with potatoes.  Pour in the stock and cover with a piece
 of buttered foil, then the lid, and bake in a slow oven, 300 F, for about 2
 hours.  Or, if preferred, on the top of the stove, shaking the pan from
 time to time to prevent sticking.  Add a very little more liquid if
 needed.

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