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This is most probably an older recipe, but I am taking it from the newest addition to my collection.  The first edition of the 1000 Recipe Cook Book, editied by Isabel Barrett and Jane Harrop ISBN 0706405315 As with these sorts of books, the recipe itself is most probably older than 1970s but it appeared in 1976, not possibly the first time it appeared.  It is very much one of those timeless classics that has evolved as you can read on  about.com  on their history of Irish Stew.  One thing that I love is that this recipe can be 'Boozy' if you want it to be.  Whack a bit of Guinness in why not? You will need: 1kg/2lb of potatoes sliced 2 large onions sliced salt and pepper 15ml/tablespoon dried thyme 1 kg/2 lb lamb chops 1. Put about half the potatoes on the bottom of a large casserole.  Cover with half the onions then sprinkle with salt and pepper and half the thyme. 2. Add the chops, then continue to make layers with the remaining Onions, salt and pep...

Another dinner party favourite from the fifties.  This dish ripe for modification and some experimentation, try choosing different types of beer and vinegar to use. [caption id="" align="alignright" width="300" caption="Image via Wikipedia"] [/caption] 3 lbs of Fish (carp, pike or bass) 1 tablespoon of vinegar 2 chopped onions 4 tablespoons of butter 2 tablespoons of flour 2 tablespoons of brown sugar 5 whole peppers 2 ground cloves 1 teaspoon of Worcester Sauce 1 pint of Dark Beer (locally produced craft beer/real ale/stout maybe?) 1. Prepare the fish by cleaning it and scaling cutting it in to three inch slices. 2. Brown the onion in the butter, adding the flour and cook for three minutes. 3.  Add the beer and all other ingredients except the vinegar. 4.  Boil the sauce to the thickness of single cream. 5. Add the fish slices to the sauce, and continue boiling until the fish is well done. 6.  Finally add the vinegar and continue boiling for ...