Irish Stew with Parsley Dumplings
"I don't make any claims about this so far as its Irish authenticity is concerned, but it does taste very good...."
INGREDIENTS
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2½ lb (1.1 kg) lean middle neck and scrag of lamb or mutton
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2 level tablespoons plain flour seasoned with salt and freshly milled black pepper
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12 oz (350 g) onions, sliced
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8 oz (225 g) carrots, sliced
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2 medium leeks, washed and sliced
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1 large potato, peeled and sliced
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1 level tablespoon pearl barley
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about 2 pints (1.25 litres) hot water
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salt and freshly milled black pepper
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1 level tablespoon chopped fresh parsley
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4 oz (110 g) self-raising flour
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pinch of salt
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freshly milled black pepper
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2 oz (50 g) shredded suet
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