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

      Title: Country Cork Irish Stew
 Categories: Main dish, Soups
      Yield: 4 servings

      8    Samll lamb chops, thawed
      1 tb Vegetable oil
           Peppercorns, thyme, rosemary
      2 c  Finely shredded cabbage
      1    Large leek white thin sliced
  1 1/2 c  Celery stalks, diced
           Chopped fresh parsley
      1    Salt and pepper
           Parsley, bay leaves
      1 lb Potatoes, 3  to 4 medium
      1    Medium onion, chopped
     12    Small white onions
  1 1/2 c  Peas

  Season chops with salt and pepper.  heat oil in saucepan wide enough to
  hold all chops in a single layer.  Brown on both sides.  Spoon off any
  melted fat and add enough water to cover chops.  Bring to a boil and add
  parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth.
  Lower heat and simmer.  Meanwhile, peel potatoes and shape into bite sized
  rounds.  Chop trimmings from potatoes into small pieces. Add potatoes,
  trimmings, cabbage, onion, well-rinsed leek, white onions and celery to
  chops and liquid.  Simmer 20 minutes then add peas.  Add a little more
  water if needed during cooking.  Simmer 10 minutes more or until potatoes
  are tender.  Correct seasoning.  Garnish with parsley and serve.
From: CHAT CAT #2 @4203
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