Ingredients. - Two pounds of potatoes. One pound of the scrag end of mutton. One pound of onions. Pepper and salt.

Time required, about three hours.

To make an Irish Stew :

1. Take two pounds of potatoes and wash them well in cold water.

2. Take a sharp knife, peel them, carefully cut out the eyes or any black specks about the potatoes, and cut them in slices.

3. Peel one pound of onions, and cut them in slices.

4. Take one pound of the scrag end of the neck of mutton, wash it in cold water, and scrape it clean with a knife.

5. Put the meat on a board, and cut it up in small pieces.

6. Take a large saucepan; put in a layer of meat, then a layer of potatoes, then a layer of onions.

7. Sprinkle a little pepper and salt over each layer for seasoning.

8. Continue to fill the saucepan in this way till there is no meat or vegetables left.

9. Pour in enough cold water to cover the bottom of the saucepan (about half a pint).

10. Put the saucepan on the fire, and when it has come to the boil draw it to the side of the fire, and let it stew gently for from one hour and a half to two hours.

11. Watch it, and stir it occasionally, to prevent its catching.

12. For serving, turn the stew out on a hot dish.

N. B. - If a larger quantity of potato is required in the stew, the extra quantity should be parboiled (see note below), and then cut in slices and added to the stew, half an hour before it is ready for serving. If all the potatoes were put in with the meat at first, so much water would be required that the stew would be spoiled.

N. B. - For parboiling (or half-boiling) potatoes, wash them and peel them; put them in a saucepan, with enough cold water to cover them; put the saucepan on the fire, and let the potatoes boil for about half an hour.