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Irish Stew.
Mutton cutlets, or chops, 2 lbs.; potatoes, 4 lbs., or enough for the family; 1 onion; pepper and salt. Directions—Cut the chops into small pieces, cracking the bones, if any; peel and slice the potatoes; shred, or chop the onion finely; butter the bottom of a stew pan, and place a layer of the sliced potatoes over the bottom, with a proper proportion of the onion upon them, and season each layer with salt, and a very little pepper; then a layer of the chops, etc., until all are in; then put on 1 pt. of cold water, cover the pan and simmer 2 hours, or until done. Serve hot, and keep hot as long as dinner lasts, by keeping the tureen covered.
Remarks. —Notwithstanding this is called an Irish stew, if it is done nicely it is quite good enough for an American. It is a very popular dish at hotels and boarding houses, and any kind of cold meat?, not too fat, may be utilized
in this way, remembering that if made of cooked meats, only about half the time will be required, enough only to cook the potatoes.
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