Irish Stew 2

3 lbs. lean lamb chops (or mutton)
2 lbs. potatoes
1 lb. onions
1/2 lb. lean bacon
1 sprig parsley
1 sprig thyme
1 1/2 cups water
salt and pepper

Cut chops into large chunks, but trim away surplus fat and gristle. Bones may be left in. Peel potatoes. Thinly slice one third, leaving the rest whole unless they are large, then they may be cut to a more convenient size. Place sliced potatoes in pan, then a layer of sliced onion, then meat and bacon. Add remaining onions with chopped parsley and thyme.

Finish off top with whole potatoes. Add water and season to taste. Cover tightly and place in 325 degree oven 2 - 2 1/2 hours. If preferred, stew may be cooked in a Dutch oven or covered saucepan on stovetop. Simmer gently, and check to see that it does not become too dry.

Makes 6 - 8 servings.

[Newspaper clipping. Recipe from Traditional Irish Recipes, by George L. Thomson. Published by The O'Brien Press, Dublin, 1982.]