IRISH STEW
- 4 lbs. mutton neck
- 5 large onions
- 2 lbs. potatoes
- 1 tablespoonful chopped parsley
- Salt and pepper to taste
- Water to cover
Cut the meat into neat pieces, put it into a large casserole; add the onions sliced, and enough water to cover.
Simmer for two hours; season with salt and pepper. Add the potatoes sliced rather thinly.
Cover closely, and continue to simmer for another hour.
Sprinkle in the parsley just before serving.