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Irish Stew

3 lb Lamb chops from the neck
2 lb Potatoes
1 lb Onions, sliced
1 tb Parsley, chopped
Pinch thyme
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, 300F, for about 2 hours. Or, if preferred, on the top of the stove, shaking teh pan from time to time to prevent sticking. Add a very little more liquid if needed.

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