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Killarney Stew

The following recipe was transcribed ver batim from 

The Daily Picayune

New Orleans, Louisiana

January 3, 1912

Three pounds of lean mutton - that from the scrag is best , and you can use the bones for soup; eight sliced potatoes, one sliced onion, salt and pepper and chopped parsley. Put on the mutton, cut in small pieces with the sliced onion  and enough cold water to cover it, and stew very slowly two hours, or until tender. Strain the gravy into a bowl, and set in cold water to throw up the fat. Put a layer of potatoes, sliced thin, in the bottom of a saucepan., cover with meat, peppered and salted, sprinkle with parsley, more potatoes, and more meat until all are in. Take off the fat from the top of the gravy, strain it over the meat. Cover closely and simmer  until the potatoes are broken to pieces. Half an hour after the boil begins should suffice.

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