Irish Stew.—Cut up the scrag and best end of a
neck of mutton into neat pieces; peel some good
potatoes, and weigh them after peeling; slice them
rather thickly or quarter them, lay a good layer of
these at the bottom of the pot, then the meat nicely
seasoned with pepper only, then a thin layer of sliced
or minced onion, and repeat these layers till the pan
is full, finishing with potato; now pour in some
water (cold), bring it to the boil, add the salt, and
let it all simmer slowly and steadily for two hours,
and serve very hot. Allow for each pound of meat
(including the bone), at least two pounds of potato, a
small onion, ½oz. of pepper, ½oz. of salt, and a gill of
cold water. This is a very good sportsman's lunch,
as it will keep hot and good indefinitely.