2 T Butter
1 lb Onions, thinly sliced
2 Cloves
2 T Flour (heaping)
1 pinch Powdered mace (or nutmeg)
1 Bay leaf
1 l Chicken (or pork stock)
300 ml Milk
Salt and pepper
150 ml Cream
2 T cheese (optional), Grated

3 lb Sirloin roast
2 fl Whiskey
10 fl Red wine
1 oz Butter
2 oz Flour
Salt and pepper

1 lb Lean lamb, the shoulder or leg, cut into 1" dice
2 Potatoes, peeled and thinly, sliced
1 Onion, thinly sliced
generous pinch rosemary
Chicken or lamb stock
Salt, pepper to taste

1 Kg Round steak
1 T Flour
1 t Brown sugar
1 T Raisins (optional)
5 Onions
300 ml Guinness
8 bacon slices
3 oz Lard
parsley, chopped
Dough for double-crust pie

1 lb Sorrel
3 oz Butter
1 Large onion, chopped
2 T Flour (heaped)
2 1/2 l Stock
2 T Breadcrumbs
1 Salt and pepper
2 Egg yolks
150 ml Cream

1 fl Irish whiskey
Cream
2 dash Tia Maria

1 fl Bailey's Irish cream
1 dash Cream
1 dash Orange curaco
Green creme de menthe

1 1/2 fl Irish whiskey
1 dash Green Chartreuse
3/4 fl Dry vermouth
1 dash Green creme de menthe

1 small Head cabbage
2 t Prepared horseradish
1 lb Small red potatoes
1/4 c Butter
2 T Green onions/scallions
1/8 t Salt
1/8 t Pepper
Water

1 1/2 lb Mutton, cut into pieces
Parsley sprigs
6 Carrots, sliced
2 lb Potatoes
Salt and pepper
1 lb Onions