[Sca-cooks] Irish Stew OOP

[Philip & Susan Troy]

Christina Nevin wrote:
> 	Adamantius wrote
> 	Irish stew, classically, is a "white ragout", a.k.a. an unbrowned
> stew,
> 	made by layering chunks of meat (originally kid, I understand, but
> 	nowadays more likely mutton or lamb) with potatoes and onions,
> covering
> 	most of the way with water, and slowly cooking until the meat is
> tender.
>
> Oh and Guinness, don't forget the Guinness (yum).
>
> Lucrezia

Guinness certainly is tasty in there, far more so than barley, IMO,
but... technically... it's hard to have a white ragout after adding too
much dark brown liquid. And certainly there's no harm in having a glass
on the side, in any case.

Now, when making haggis, OTOH... ;  )

Adamantius (fan of English stouts, in spite of their sweetness, because
when I want a bitter ale there's always IPA)
--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
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