Gerry,I think that nettle soup recipe is Scottish, but am open to correction.My favourite 'Irish stew' is lamb, spuds, and onions: Layer of potatoes first, then layer of lamb (cut into smallish pieces) with potatoes and onions, seasoning each layer with salt and pepper, then another layer of potatoes. Add 15 fl oz water only (Irish) but I prefer Oxo chicken cube stock. Cover with tight lid, bring slowly to 'simmer heat' (I am no Delia Smith!) and simmer for about 2 hours. The spuds are almost a goo, but it's lovely on a cold day. For an ordinary stew, I would never add the potatoes, but cook them separately.My sister says this is Yorkshire hot pot, but it was how an old neighbour of mine used to make her 'Irish stew'.Let's face it, every cook book has a different recipe for Irish stew.Gerry, you did ask!
Ann S. Allridge ● 7330d