Irish Stew

Inferior parts of any kind of meat make a good Irish stew. Let the meat

be cut in pieces the size of an egg, well rubbed all over with pepper

and salt, and placed in a good-sized pot or saucepan; add peeled onions

in the proportion of six to the pound of meat, and enough water just to

cover in the whole. Next, set the stew on the fire to boil very gently

for an hour and a-half, then add such quantity of peeled and split

potatoes as you may think will suffice for the number of persons about

to dine off the stew, and put the whole back on the fire to boil briskly

until the potatoes are thoroughly done soft; the Irish stew will then be

ready to eat.