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Irish Stew

The following recipe was transcribed ver batim from 

The Dallas Morning News

Dallas, Texas

March 19, 1914

One pound of lean mutton, two pounds of potatoes, two onions, one-half pint water; salt and pepper.

Cut the mutton into neat pieces, removing a little of the fat, if necessary, Peel the potatoes, and if large cut in halves or quarters. Slice the onions thinly. Arrange all these layers n a stew pan, beginning and ending with potatoes and sprinkling with salt and pepper between the layers.  Pour the water over then stew gently with tightly covered until the potatoes are soft, about one and a half hours. Serve with the potatoes round the dish. If a superior stew  is wanted, use loin chops or those from best end  of neck. Taken without change form "Cookery Notes," prepared by the department of agriculture in Ireland.

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