Sheltie Potato Stew Dog Recipe

Preparation:

1. Wash and scrub the potatoes, put them in a large saucepan with cold water to cover, and bring to a boil over high heat. Boil the potatoes for 30 minutes, or until tender, then drain and keep them warm.
2. Melt butter over low heat in a small saucepan; add cornstarch and cook, stirring, until cornstarch is barely golden. Stir in milk gradually, whisking constantly, and cook until sauce is thickened. Add salt and pepper to taste.
3. Cut potatoes into bite-size pieces and place them in a bowl. Add chopped eggs, parsley, and sauce; toss to mix well. Serve hot. You can make 6 quarts of stew with this recipe.

Ingredients:

• 16 large white potatoes
• 4 tablespoons unsalted butter
• 4 tablespoons cornstarch
• 3 cups milk
• Salt
• Freshly ground white or black pepper
• 4 hard-cooked eggs, coarsely chopped
• 4 tablespoons chopped Italian parsley

Note:
The ancestors of the miniature collie, or Shetland sheepdog, were brought over to the Shetland Islands from mainland Scotland and crossed with smaller breeds to produce the Sheltie as we know it today. Life in the Shetland Islands is difficult and rough, shaped by the cold sea and common storms. The land is rocky, the vegetation scrubby and sparse. Toughened by this jagged environment, the Sheltie's miniaturization was in part due to the type of weather. Many herding dogs were sustained in these islands, as well as in Ireland and Scotland, with nothing more than a hearty gruel of potatoes and milk, which was shared with their masters. Here's a simple potato stew, with egg added for higher protein.