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Stew, Irish (INGREDIENTS for dish)

INGREDIENTS for dish for 6 persons. -3 lbs. of the loin or neck of mutton, 5 lbs. of potatoes, 5 large onions, pepper and salt to taste, rather more than 1 pint of water. AVERAGE COST, 2s. 8d.

Trim off some of the fat of the above quantity of loin or neck of mutton, and cut it into chops of a moderate thickness.

Pare and halve the potatoes, and cut the onions into thick slices. Put a layer of potatoes in the bottom of a stewpan, then a layer of mutton and onions, and season with pepper and salt; proceed in this manner until the stewpan is full, taking care to have plenty of vegetables at the top. Pour in the water, and let it stew very gently for 2 hours, keeping the lid of the stewpan closely shut the whole time, and occasionally shaking the preparation to prevent its burning.

TIME.-2 hours.

SEASONABLE. dish.

STEW SOUP. 4 lbs. of potatoes, 4 large onions. AVERAGE COST, 2s. 6d.

Put the mutton into a stewpan with the water and a little salt, and let it stew gently for an hour; cut the meat into small pieces, skim the fat from the gravy, and pare and slice the potatoes and onions.

Put all the ingredients into the stewpan, in layers, first a layer of vegetables, then one of meat, and sprinkle seasoning of pepper and salt between each layer; cover closely, and let the whole stew very gently for 1 hour, or rather more, shaking it frequently to prevent its burning.

TIME. Rather more than 2 hours.

SEASONABLE.-Suitable for a winter dish.

Note.-Irish stew may be prepared in the same manner as above, but baked in a jar instead of boiled. About 2 hours or rather more in a moderate oven will be sufficient time to bake it.