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- Aug 23, 2004
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Heres one i made earlier lol.
You will need............
5 PARSNIPS
6 CARROTS
3 ONIONS
2 LEEKS
A CUP OF PEARL BARLEY
A HANDFULL OF CHOPPED HERBS OR DRIED PROVENCE MIX
A POUND OF GOOD CHUNKY BEEF
6 OXO CUBES OR BEEF STOCK CUBES
ABOUT 5 SLOSHES OF WORCESTERSHIRE SAUCE
BLACK PEPPER
SEA SALT (OPTIONAL)
1 PINT OF COLD WATER
EITHER A PACKET OF DUMPLING MIX OR VEGETARIAN SUET.
ANYTHING ELSE YOU CARE TO ADD
METHOD.............
CHOP EVERYTHING INTO LARGE CHUNKS AND ADD THE SEASONING ETC ALLTOGETHER.
THROW IT ALL IN A BIG SAUCEPAN WITH THE COLD WATER.
BRING IT ALL TO A BOIL
SIMMER ON A LOW LIGHT FOR ABOUT 3 HOURS.
MAKE DUMPLINGS AND PUT IN ABOUT 30 MIN BEFORE YOU SERVE WITH A LID ON.
EAT AND THINK OF ENGLAND
It tastes better the next day
and the day after that
You will need............
5 PARSNIPS
6 CARROTS
3 ONIONS
2 LEEKS
A CUP OF PEARL BARLEY
A HANDFULL OF CHOPPED HERBS OR DRIED PROVENCE MIX
A POUND OF GOOD CHUNKY BEEF
6 OXO CUBES OR BEEF STOCK CUBES
ABOUT 5 SLOSHES OF WORCESTERSHIRE SAUCE
BLACK PEPPER
SEA SALT (OPTIONAL)
1 PINT OF COLD WATER
EITHER A PACKET OF DUMPLING MIX OR VEGETARIAN SUET.
ANYTHING ELSE YOU CARE TO ADD
METHOD.............
CHOP EVERYTHING INTO LARGE CHUNKS AND ADD THE SEASONING ETC ALLTOGETHER.
THROW IT ALL IN A BIG SAUCEPAN WITH THE COLD WATER.
BRING IT ALL TO A BOIL
SIMMER ON A LOW LIGHT FOR ABOUT 3 HOURS.
MAKE DUMPLINGS AND PUT IN ABOUT 30 MIN BEFORE YOU SERVE WITH A LID ON.
EAT AND THINK OF ENGLAND
It tastes better the next day
