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KAMPFIRE KOOKIN’

March 17, 2004 Ray McCune 0 min read

¨HAPPY ST. PATRICK’S DAY¨

AN IRISH COOK’S LAMENT

“Ubh gan salann, pog gan croimbeal”

(An egg without salt is like a kiss from a beardless man)

THE McCUNE TRADITIONAL IRISH STEW

2 lbs. stewing lamb

1/2 cup cubed carrot

1/2 cup cubed turnip

1 onion (sliced)

1 potato (cubed)

2 cups sliced potato

salt to taste

pepper to taste

Cut the lamb pieces into bite-sized pieces. Cover with boiling water, cover, and simmer for about 1 hour. Add cubed carrot, cubed turnip, sliced onion, cubed potato, and the sliced potato. Cover and simmer for 1/2 hour. Salt and pepper to taste. If a thicker stew is desired, mix 1/4 cup flour with 1/4 cup water and pour into the finished stew. Cook and stir until smooth and thick.

(Sometimes we thicken the stew with mashed potatoes).

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