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Aunt Michele’s
Lamb Stew
This writer, whose most recent immigrant ancestors were a set of great-great grandparents who left Derry during the decade following the famine, has far more food to use in her Rappahannock kitchen than they did in their soddie. Greatgreat-grandfather McKibbens would have found this lamb stew to be feast enough to eat for a week:
Brown 1V4 pounds of cubed lamb shoulder in 2 tablespoons of butter in a Dutch oven. Season with thyme, garlic, salt, pepper and sugar. Add 2 tablespoons of flour and enough water to cover the meat (just enough to "baptise a potato” as we Irish say). Cover and simmer for 46 minutes.
Add a can of tomatoes, a cup of diced carrots, a cup of diced turnips, a dozen small new potatoes and a dozen tiny onions. Stir with a wooden spoon. Cover and simmer for half an hour.
Add y* pound sliced mushrooms and a package of frozen peas. Stir with a wooden spoon. Cover and simmer for 16 minutes.
Add a cup of light cream of milk mixed with V* cup flour. Bring to a boil while stirring with a wooden spoon. Season with a dash of whiskey. Serve straight from the pan with hard bread.
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