[log in to unmask] says...
>
>This reminds me of that rather nice variation on the Irish
>Stew (lamb, potatoes, onions) so favoured by the New Zealanders,
>namely 'Melbourne Cup Scratchings'
 <snip>
 
Of course, a Melbourne Cup is a cup worn down under?
 
 
>Line a heavy stew pot with sliced sweet onions, peeled and
>sliced potatoes (Desiree are best for this sort of cooking),
>and slices from the lower joint of the horse's front legs
>(I'm told these are more tender than the muscle-bound rear legs),
>resembling veal shank slices used in the more familiar 'osso
>bucco'.
>
 
  <delectable snips>
 
What about a 3000-L Cookbook? This posting might be a good beginning,
and I'm sure Jeff can contribute a great recipe for Tennessee Burgoo...
 
Tony