Irish Stew: (Ballymaloe) Serving for 4: 3 lb's lamb neck chop's. 4 med-size carrots. 4 med-size onions. 1 Tbs butter. 1. 1/2 cup of lamb fat,or beef dripings. 4 med-size potatoes. Salt and Pepper to taste. 2 1/2 cups stock,or water. 1 tbs choped parsley. 1 tbs choped chives. Follow these mixing and cooking rules: Shred some of the lamb fat and render in down in a heavy casserole. Peel onions and potatoes, scrape carrots. Cut the meat into 8 pieces, only the excess fat is cut away. Bones need not be removed. Cut the carrots and onions in quarters. Toss meat in fat until color changes and repeat with onions and carrots. Add stock and season carefully. Put whole potatoes on top. Simmer gently, until the meat is cooked, 2 hours approx. Pour off the cooking liquid. Degrease and reheat in another saucepan. Check seasoning. Then swirl in butter, chives, parsley and pour back over stew.

Lets not forget we also need to eat breakfast so here we have a good Irish Omelet: This is serving for two so, if your family is larger adjust accordingly: 6 small eggs. (or 4 large eggs) 2 large potatoes mashed. 1 teaspoon squeezed lemon juice. 1 tbs chopped chives or scallions. 1 tps each salt and pepper. 1 tbs butter. Follow this cooking: Separate the eggs and beat the yolks: add to the mashed potatoes, mixing thouroughly, then add the lemon juice, chives and salt and pepper. Melt the butter in the omelette pan. Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until golden, then run under the broiler to finish and puff it up. Serve at once. Going to the kitchen, I am hungry after that one.