Place mutton with thyme in a heavy dutch oven and add cold water to cover. Bring slowly to a boil and simmer for one hour.

Peel and roughly chop onions, potatoes, and carrots and add to mutton. Season with salt, pepper, and thyme.

Continue cooking until vegetables are tender. Taste and adjust seasoning as you see fit. This may be served alone or with cooked green cabbage or brussel sprouts.

Preheat the oven to 400º. Peel and core the apples. Stuff the centers with a mixture of brown sugar, raisins and cinnamon. Roll out the pastry and cut out 4 circles approximately 8" in diameter, depending on the size of the apples. Place an apple in the center of the pastry circle and brush the edge with beaten egg; draw up the pastry to enfold the apple, pressing the edges firmly to seal. Brush the tops of the pastry parcels with the remaining egg to glaze.

Bake in a shallow ovenproof dish for 40 minutes. Serve with whipped cream.

Preheat the oven to 350º.

Peel parsnips, quarter, and remove any woody core. Parboil for 15 minutes, then place in an ovenproof dish. Add stock and sprinkle with salt, pepper and nutmeg. Dot with butter and bake on a low shelf until fork tender, about 30 minutes.

Mix grated potatoes with mashed potatoes. Add salt, pepper, flour, and egg and stir to combine. Next, add just enough milk to make a batter that will drop from a spoon.

Drop by tablespoonfuls onto a hot griddle or frying pan. Cook over a moderate heat for 3-4 minutes on each side.

Serve with a tart apple sauce or as part of an Ulster Fry, with fried bacon, fried sausage, fried eggs, fried black pudding, fried bread, or fried soda bread.

Combine Guinness and champagne in a tall chilled pitcher. Stir and serve. Makes 1 quart.

Bring a pot of salted water to a boil and boil the cabbage until tender, about 12-15 minutes. Drain off the water and chop the cabbage. Set aside.

Bring another pot of water to a boil and boil the potatoes until tender. Drain off the water and set aside.

Put the leeks in a saucepan, cover with the milk, bring close to boiling (be careful and don't scald the milk!) and then turn down to a simmer until tender. Set aside.

Add the mace, salt, pepper, and garlic to the pot with the potatoes and mash well. Mix in the leeks and their milk to the potatoes, taking care not to break down the leeks too much. Add a little more milk if necessary to make it smooth.

Next, mash in the cabbage and top with butter. The texture that you want to achieve is smooth-buttery-potato with pieces of leek and cabbage well distributed in it.

Transfer the whole mixture to an ovenproof dish, make a pattern on the surface and place under the broiler to brown.

Preheat oven to 350F.

Combine mashed potatoes with butter, milk and salt and blend with mixer until fluffy.

Add flour and baking powder, stir until smooth. Spread mixture on an ungreased cookie sheet.

Form a 10-inch circle about 1/2" thick and bake 25-30 minutes or lightly brown. Cool slightly and cut into wedges.

In a heavy (6 to 8 quart) dutch oven pot, heat oil over medium-high heat.

Stir in 1 tablespoon of salt into the flour and then dredge meat in flour and salt mixture. Add meat in small batches (don't crowd the pan or your meat because the meat won't caramelize correctly. Cook without stirring until well browned on one side, then using tongs, flip the pieces of meat around until all sides are browned evenly.

Add leftover flour to pot and onion, and cook it for about 2 minutes, and then add the meat back to the pot, along with garlic then add liquid, tomato sauce, thyme, Worcestershire sauce, and bay leaves.

Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a slow simmer for 1 hour, stirring occasionally.

In separate pan, sauté carrots until fork tender, about 15 minutes. Add carrots, potatoes to beef stew. Season with salt and pepper. Simmer uncovered until vegetables and beef are very tender, about 40 minutes to an hour. Discard the bay leaves. Tilt pan and spoon off any excess fat.

Serve.

Combine gelatin, 1 tablespoon sugar, and salt in saucepan. Beat egg yolks slightly.

Add egg yolks, cream and whiskey to gelatin mixture. Cook over low heat, stirring constantly, until mixture thickens slightly. Stir in mint jelly.

Chill until mixture begins to thicken. Beat egg whites to soft peaks. Beat in remaining sugar until mixture holds a stiff peak. Fold meringue and 2 cups whipped topping into custard mixture. Add green food coloring to desired shade. Turn into crust. Garnish with remaining whipped topping and refrigerate until firm. Let stand at room temperature for 2 hours before cutting.

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