Irish Stew

This recipe was put out by the Tabasco pepper sauce people in the 1940's.

3 lbs lamb; shoulder chops or breast
2 lg. potatoes per person
2 med onions per person
1 or 2 carrots per person
1 tsp Thyme
1 tsp Tabasco pepper sauce
1 bay leaf
Salt to taste
Water to cover

Arrange lamb, which have a minimum of fat, in alternating layers with potatoes, onions (thickly sliced) and carrots. Add the seasonings and just cover with water. Cover pot and either simmer on top of the stove or cook in a 325 degree oven for 1-1/2 or 2 hours, or until meat is tender. Test for seasoning and serve with crisp bread and a good salad.

Serves 4 to 6.