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Irish Stew




By Brigit O'donnell
Brigit and Vincent continued to write to one another
after meeting on All Hallows Eve in 1989,
and became trusting friends.
So after a period of time,
Father consented to her visiting them.
She loved the tunnel world and enjoyed sharing many
Irish recipes with William.
So, in Brigit's honor, William prepares this
delicious dish for St. Patrick's Day!
Ingredients
1 lb lamb chops
3 large onions
1 lb potatoes peeled and sliced
3 tablespoons
Worcestershire sauce
add carrots too if desired
Directions
Preheat oven to 160°C.
Arrange a layer of chops in a large casserole dish.
Season with cracked pepper.
Cover with a layer of onions and then potatoes.
Repeat until all is used.
Sprinkle the Worcestershire over the top, then pour in
enough water to come twothirds up the dish.
Cover and bake for 2 hours.
Remove the lid,
and bake for 30 minutes more
or until the chops are nice and tender.
Heat through until thickened
and serve piping hot with fresh dinner rolls

Thank you Brigit and William!
The Tunnels Cookbook Index
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