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Irish Stew |
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Served on the Queen Mary on 19 March 1966, this is the chef's own description: 'Choice succulent youngLamb, stewed with early Spring Vegetables and Potatoes until as thickÌýas the Bogs of County Clare and nostalgic of the streets of Old Dublin'.Ìý It is a meal in itself, but Irish soda bread to soak up the gravy would be both authentic and delicious.Ìý The other traditional side dish is pickled red cabbage.Ìý
St Patrick's Day Menu, Queen Mary, Cunard
Ingredients
1 tablespoon of vegetable oil
450g/1lb neck fillet of lamb, cut into chunks
1 large onion, peeled and sliced
2 medium carrots, peeled and cut into short lengths
1 stick of celery, chopped
350g/12oz new potatoes, scrubbed
ApproximatelyÌý ¾litreÌý /Ìý1¼ pintsÌý/ 3 cups of vegetable stock
225g/8 oz cooked potato, mashed
Salt and pepper to taste
Chopped parlsey to garnish
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Method
Preheat the oven to 150°C / 300°F / Gas Mark 2.Ìý Heat the oil in a cast-iron casserole and fry the meat and onions together until nicely browned.Ìý
Take the casserole off the heat and add the carrots, the celery and the potoates.Ìý Stir, and add the vegetable stock to cover the meat and vegetables.Ìý
Bring the casserole to the boil, cover, and then either simmer very slowly on the top of the stove or stew gently in the oven until the meat is tender and the vegetables are cooked but still have a little crunch.Ìý
Stir in the mashed potato to thicken the gravy and season to taste with salt and pepper.Ìý Garnish with the parsley before serving.
From: The Captain's Table: Life and Dining on the Great Ocean Liners
by Sarah Edington
National Maritime Museum Publishing
ISBN 0948065575
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