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Irish Stew
Book Information
The Professional Chef (8th Edition)
Page: 671
Ingredients
Bay Leaf
Carrot
Celery
Lamb Shoulder
Leek or Celery
Parsley
Parsley Stem
Parsnip
Pearl Onion
Potato
Thyme
Turnip
White Beef Stock (page 351)
White Pepper
Tags
Braising and Stewing