2lb. of neck of mutton. (And it need not be the best end, but cut as near to the tail as possible)

1 large onion and 6 very small ones.

3lb. potatoes.

A tablespoonful of finely chopped parsley.

One and a half pints of stock

Salt and pepper

Cut the meat into pieces as small as the bones will allow, and trim off some of the fat.

Peel the potatoes and cut into 1-inch thick slices, peel the onions, slice the big one but keep the small ones whole. Put a thick layer of sliced potato and a little onion in the bottom of a stout saucepan, arrange some pieces of the meat on the potato, and season to taste. Fill the saucepan neatly and methodically so that the ingredients lie well in the pot with potato and meat layers, with the little onions tucked into the corners, keeping enough sliced potatoes for a good layer on top. Pour the stock gently down the side of the pot. Lay a piece of greaseproof paper or a buttery paper over the top and put the lid on firmly. Cook the stew over a very low heat for two and a half to three hours, when the meat should be cooked and the potatoes almost melted.

Turn carefully into a hot dish and sprinkle with the finely chopped parsley before sending to the table.

The gravy of Irish Stew is never thickened.