This is a cheap, nice, and economical dish, and can be made from any kind of meat, the best for the purpose being what is known as the best end of the neck of mutton. Take two pounds of potatoes, peel them and slice them. Lay a layer of potatoes at the bottom of a saucepan or stew-pan. Have ready one pound of onions, also sliced; lay a layer of onions on the potatoes - taking, say, half the potatoes and half the onions. Next, take the meat, from which should be removed nearly all the fat, as a very little fat indeed will swell in stewing. Pepper and salt the meat thoroughly, and lay it on the onion. Cover over the meat with the rest of the onion, and lay the remainder of the potatoes on the top. Cover the saucepan or stewpan, and place a weight on the lid. Add a very little water (half a pint.) Take care to moisten the top. Let the whole stew for two or three hours. Be very careful not to let it even nearly boil. Don't take the lid off to look at it: it will do no good.

If you make Irish stew with potatoes previously boiled (which is more wholesome for persons with delicate stomachs), you must increase the quantity of water.

By some it is thought that the water from any roots, such as potatoes, onions, etc., is unwholesome.