Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

Irish Stew

Take five thick mutton chops, or two pounds of the neck or loin, two pounds of potatoes, peel them and cut them in halves, six onions or half a pound of onions, peel and slice them also. First put a layer of potatoes at the bottom of your stew-pan, then a couple of chops and some onions, then again potatoes, and so on till the pan is quite full; season with pepper and salt, and three gills of broth or gravy, and two tea-spoonsful of mushroom catsup; cover it very close to prevent the escape of steam, and stew on a slow fire for an hour and a half; a slice of ham is an addition. Great care should be taken not to let it brown.