IRISH LAMB STEW

2 lb. boned shoulder of lamb
1 C. sliced raw potatoes
1/4 small head cabbage, shredded
2 leeks, sliced thin
2 medium onions, sliced
1 stalk celery, sliced
1 1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 bay leaf
1 clove garlic, crushed
1/4 tsp. dried thyme
8 small onions
4 carrots
2 white turnips, quartered
1 lb. green peas, shelled
Few sprigs parsley

Have meat cut into 2-inch cubes. Arrange alternate layers of lamb and mixed sliced vegetables in a casserole or baking dish. season with salt, pepper, bay leaf, garlic and thyme. Cover with water and bring to a boil on top of the stove. Cover casserole, place in a preheated 350 degrees F oven, and bake for 1 1/2 hours or until meat is tender.

Cook onions, carrots, turnips and peas, each separately, until tender. Drain. Lift meat out of casserole onto a plate and keep it warm. strain liquid from stew and reserve. Work vegetables (from stew) through a sieve, ricer or in a blender, then combine with the strained liquid, the whole cooked vegetables and the meat. Taste and adjust seasonings.

Serve hot with parsley, chopped fine, sprinkled on top. Serves 4.