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Irish Stew No. 1

12 potatoes 6 large onions 1 carrot 2 ounces butter A little parsley Pepper and salt to taste Cut up the potatoes in one-inch squares; scald, and cut up the onions, chop the carrot and parsley. Boil all together in a pint of water until the vegetables are cooked, but not pulped. Add the seasoning and butter fifteen minutes before serving.