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Although this is usually made only with potatoes and onions, a variation especially favored by sailors often contains large pieces of swede and/or carrots and is served with dumplings.
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| What You Need: |
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2 pound neck or flank of mutton
1 pound onions
4 pound potatoes
Salt and pepper
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| How To Cook: |
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1. Cut the meat into neat pieces and slice the potatoes and onions.
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2. Put the meat into a pan with ¼ pint water and some salt, bring to the boil and skim.
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3. Add the potatoes, onions and pepper and cook slowly for 2½ - 3 hours, till the meat is tender.
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4. If desired, slice half the potatoes and cook the rest whole, adding them to the stew 40 minutes before serving.
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5. Arrange the whole potatoes neatly round a hot dish, pile the meat in the center, and pour the gravy round.
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