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Irish Stew

Take a neck of mutton, trim off some of the fat, and cut into as many cutlets as you have bones; shape them, and sprinkle them with pepper. Peel six moderate-sized onions, and for every pound of meat take one pound of potatoes. Blanch the vegetables separately. Take a clean three-quart stew-pan, and add half a pint of water or stock. Arrange a layer of potatoes at the bottom of the stew-pan, then cutlets, then onions; then potatoes, then cutlets, then onions, and so proceed until you have the whole in. Stew at least two hours if you want it rich; or one hour if the meat is to be more solid.