An Irish Stew
Take three pounds of thick mutton cutlets from the loin, and remove the fat. Slice thick five pounds of fine potatos that have been previously pared. Place a layer of meat in the bottom of a stew-pan, or an iron pot, and lay some of the potatos upon it. Season all with salt and pepper. Upon this another layer of meat—then some potatos again, then meat, and so on till all is in, finishing with potatos at the top. Pour in a pint of cold water. Let it simmer gently for two hours or more, till the meat and potatos are thoroughly done. Serve it up very hot, meat and potatos, on the same dish. If approved, you may add, from the beginning, one or two sliced onions.
A similar stew may be made of beef steaks and potatos.
You may stew pork cutlets in the same manner, but with sweet potatos, split and cut in long pieces, or with yams. The seasoning for the pork should be minced sage.
This is a very plain, but very good dish, if made of nice fresh meat and good potatos, and well cooked.