Irish Stock RecipeOrigin: Ireland Period: Traditional |
Ingredients
potato peelings (from about 2kg washed potatoes) 
Irish Stock Preparation:Method:This is a rich version of a classic Irish stock that uses stout in the basic recipe (you can omit this). The vegetables you use will depend on what you have on hand and what you have been cooking. But the potatoes are mandatory. You can also use parsnip peelings, swede and turnip tops as well. Simply combine all the ingredients in a big pan, bring to a boil and cook for about 2 hours. Take off the heat, allow to cool and then strain and season before use. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Irish Stock to your online bookmark site: 
|
|
More European recipes... More recipes for sauces and jams... More recipes for Beef... More recipes for Lamb... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with vegetables and beer as primary ingredients: Old-fashioned Vegetable Soup Navarin of Lamb Aubergine and Lamb Pizza Baked Salsify Mushroom Goulash Pan-boiled Goat Salad with Spicy Peanut Dressing Pyaz Bhajia Gwîn Betys Gingersnap Pot Roast Paneer Maza Hut bil Harfas Chicken Liver Pâté with Tomato Chicken Shashlick Butternut Squash and Chilli Soup Button Onion Soup Braised Bell Peppers Monaco Greek Bulghur Pilaf Cantonese Pork Afriki Yakhni Domatossoupa Pwdin Moron Caldo de Pescado Revitha Broad Beans with Angelica Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
