Take a couple of pounds of small thick mutton cutlets with or without fat according to the taste of the persons to whom the stew is to be served; take also four pounds of good potatoes, weighed after they are pared, slice them thick, and put a portion of them, in a flat layer, into a large thick saucepan or stewpan; season the mutton well with pepper, and place some of it on the potatoes, cover it with another layer, and proceed in the same manner with all, reserving plenty of the vegetable for the top; pour in three quarters of a pint of cold water, and add, when the stew begins to boil, an ounce of salt; let it simmer gently for two hours, and serve it very hot. When the addition of onion is liked, strew in two or three minced ones with the potatoes.
Mutton cutlets, 2 lbs.; potatoes, 4 lbs.; pepper, 1/2 oz.; salt, 1 oz.; water, 3/4 pint: 2 hours.
For a real Irish stew the potatoes should be boiled to a mash: an additional quarter-hour may be necessary for the full quantity here, but for half of it two hours are quite sufficient.