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Irish Stew (Pounds Chops neck Pounds)

2 Pounds Chops (neck) 4 Pounds Potatoes (after paring) 8 Onions, large Cut meat in convenient pieces; slice potatoes and onions; put layer of onions and potatoes at the bottom of stew pan, place the meat on this and season it plentifully with pepper, lightly with salt.

Pack closely and cover the meat with another layer of potato and onion. Pour in as much water or stock as will moisten the topmost layer. Cover tightly and let simmer gently for three hours. Don't remove the lid as it hurts the flavor.