Meat's

O'Donoghue's Beef Stew

• 1 1/2 pounds round steak
  or stew steak
  
• 3 medium carrots
• 3 medium parsnips
• 1/2 cup barley, pearled
• 8 potatoes
• stock or soup mixture
  (beef or oxtail)
  
• Salt
• Pepper
• Mixed herbs

Boil some water in a large saucepan,
sufficient to cover the meat and have
approx 1" left above. Put in the chopped
(large chunks) meat, lower heat to keep
the stew simmering, put in the chopped/
diced carrots and parsnips, add herbs,
salt and pepper to taste, leave simmer
for a while (say 20 mins). Add the
peeled whole potatoes and some stock/
soup mixture or cornflour { cornstarch
mixed with cold water] to thicken,
keep the mixture simmering and stir
occasionally; after about 1hr from
start-time taste and check the
potatoes. Remember the best stews are
left on for a long time 1 1/2 hrs or
more.

Potted Chicken (Irish)

Servings: 8

• 1 Large chicken (about 4 lb)*
• 2 T Butter
• 1 Shallot or small onion
• 1 pn Ground cloves
• 1 pn Ground allspice
• 300 ml Chicken stock
• 12 x Slices bacon
• Salt and pepper
• 8 oz Clarified butter

* Or two small ones. -- Boil the chicken(s)
lightly. Remove the meat from the chicken,
then bone and skin it. Mince until fairly
fine. Season with salt, the pepper, and
spices, and the finely chopped onion or
shallot, then stir in stock and run
through blender or food processor. 
Butter well a deep casserole or dish and
stretch the bacon slices with a knife,
then line the dish with them, reserving
some for the top. Pour in the meat
mixture and level off. Dot the top with
butter. Lay the rest of the bacon on top.
Cover with foil and a lid. Stand the
casserole in a container of hot water
reaching halfway up the side of the
casserole. Bake at 180C/350F for about
1 1/2 - 2 hours. When ready, run a
knife around the edges and leave to
get cold. When cold, press down with a
spoon, pour the clarified butter over
the top, and keep in a cold place until
needed.

Serves 8-10.