Ingredients. - Three pounds of the best end of the neck of mutton, or the scrag end. One teaspoonful of salt. One salt-spoonful of pepper. One dozen of button onions, or two of moderate size. Six large potatoes.

Time required, about two hours.

To make an Irish Stew:

1. Take the best end of the neck of mutton, and cut and trim the cutlets in the same way as for "Haricot Mutton" (see "Entrees," Lesson No. 10, from Note 1 to Note 8).

2. Place the cutlets in a stewpan.

3. Sprinkle over them a teaspoonful of salt and a salt-spoonful of pepper, and pour in one pint and a half of cold water.

4. Put the stewpan on the fire, and, when it has come to the boil, skim it.

5. Now draw the stewpan to the side of the fire, and let it simmer gently for one hour.

6. Watch it and skim it occasionally, and remove all fat.

7. Wash half a dozen potatoes, scrub them, and peel them.

8. Cut these potatoes in halves.

9. Take one dozen of button onions, or two moderate-sized ones, and peel them carefully.

10. Add the onions and potatoes to the stew, and let it simmer for one hour.

11. After that time, take a fork and feel if the vegetables are quite tender.

12. For serving, arrange the cutlets in a. circle on a hot dish, and pour the sauce round, with the vegetables in the centre.

N. B. - The scrag end of the neck of mutton might be used instead of the best end, but care should be taken in cleansing it before use.