potatoes, 5 large onions, pepper and salt to taste, rather more than 1
pint of water.
_Mode_.--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 at 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 2-1/2 hours, keeping
the lid of the stewpan closely shut the _whole_ time, and occasionally
shaking it to prevent its burning.
_Time_.--2-1/2 hours.
_Average cost_, for this quantity, 2s. 8d.
_Sufficient_ for 5 or 6 persons.
_Seasonable_.--More suitable for a winter dish.
II.